Comfort food doesn’t have to be loaded with fat and calories. I’ve taken a childhood favorite and lightened it up by using boneless, skinless chicken breasts and healthified the dumplings using real butter and white whole wheat flour and added vegetables (carrots or celery, your choice). Gotta try it before you think it’s too healthy.
- 5 or 6 large boneless chicken breasts
- 3 stalks celery, sliced in 1-inch pieces
- 2 large carrots, sliced in 1-inch pieces
- 1 large onion, quartered
- 3 garlic cloves, peeled and smashed
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 3 cups self-rising flour (I sub 1/2 the sr for white whole wheat flour)
- 1/3 cup butter, cubed
- 1 cup milk
- Cover chicken, vegetables and spices in a large Dutch Oven. Bring to a boil and reduce heat for twenty to twenty-five minutes or until chicken is no longer pink in center. Remove chicken, cool and shred in large pieces with two forks. Remove onion and garlic cloves.
- Combine flour and cubed butter in a Kitchen Aid. Mix until butter is crumbly. Add milk and slightly stir until mixture is moistened.
- Pat dough onto a 9×13 silpat or flour surface. Roll out to 1/8-inch thick and cut into 1-inch pieces using a pizza wheel (be careful if using a silpat).
- Bring broth to boil. Drop dumplings a few at a time and stir gently. Reduce heat, cover and simmer for 25 minutes, stirring often. Drop chicken back into hot broth and stir. Serve immediately.
This broth is thick, delicious and a stick to your man’s ribs dinner.
How do you like your chicken and dumplings?