Chicken and Dumpling Stew
Ancient Greeks and Egyptians praised chicken soup’s healing properties, and twenty-first century scientists have backed them up. One bowl gives your body much-needed liquids, electrolytes, protein, and nutrients. This homemade version is a better option than the sodium-filled canned soups.
Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium
- 4 cups cooked shredded chicken
- 2 medium carrots, peeled and sliced
- 2 scallions, sliced
- 8 cups fat-free, low-sodium chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1⁄2 tsp. salt, divided
- 1 cup all-purpose flour
- 3 Tbsp. chopped flat-leaf parsley
- 1 tsp. baking powder
- 2 Tbsp. butter
- 1⁄2 cup 1% milk
- Combine chicken with carrots, scallions, and celery in a large soup pot. Pour in chicken broth and add thyme, sage, and 1⁄4 teaspoon salt. Place over high heat, bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Meanwhile, in a food processor, combine flour, parsley, baking powder, and remaining 1⁄4 teaspoon salt. Cut in butter with short pulses until particles are fine. Add milk and process for just a few seconds. The dough will be stiff.
- Drop flour mixture by tablespoons into the soup pot, cover, and simmer for 10 to 15 minutes or until dumplings are cooked through. Serve immediately.