Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew.

Robin Bashinsky
Source: EatingWell Magazine, January/February 2019


Recipe Summary

35 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Combine broth, water, salt and bay leaf in a large pot. Cover and bring to a boil over high heat. Add chicken, reduce heat to medium, cover and simmer until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 22 to 25 minutes. Transfer the chicken to a clean cutting board; discard the bay leaf. Shred the chicken into bite-size pieces and transfer to a bowl. Discard the bones. Reserve the broth mixture in the pot.

  • Melt butter in a small skillet over medium-high heat until foamy. Add carrot and celery and cook, stirring often, until tender, 10 to 12 minutes. Add to the chicken in the bowl and stir to combine.

  • Whisk 1 cup each all-purpose and whole-wheat flour with baking powder in a large bowl. Add milk and stir until just combined. Let the dough stand for 10 minutes.

  • Roll out the dough on a floured work surface to 1/4-inch thickness. Cut into 1 1/2-inch square dumplings.

  • Measure 1/2 cup of the reserved broth mixture into a small bowl. Add the remaining 2 tablespoons each all-purpose and whole-wheat flour; whisk until smooth. Return the mixture to the large pot, whisking to incorporate. Bring to a simmer over medium heat. Add the dumplings and simmer, stirring occasionally, for 10 minutes. Stir in the chicken mixture and season with pepper; simmer for 1 minute. Serve sprinkled with thyme.

Nutrition Facts

460 calories; protein 42.8g 86% DV; carbohydrates 52g 17% DV; exchange other carbs 3.5; dietary fiber 6.2g 25% DV; sugars 4.4g; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol 116.8mg 39% DV; vitamin a iu 3848.8IU 77% DV; vitamin c 3.1mg 5% DV; folate 94.1mcg 24% DV; calcium 177.5mg 18% DV; iron 3.1mg 17% DV; magnesium 93.7mg 34% DV; potassium 910mg 26% DV; sodium 761.1mg 30% DV.