Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew. Source: EatingWell Magazine, January/February 2019

Robin Bashinsky


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; 8 g total fat; 3 g saturated fat; 117 mg cholesterol; 761 mg sodium. 910 mg potassium; 52 g carbohydrates; 6.2 g fiber; 4 g sugar; 42.8 g protein; 3849 IU vitamin a iu; 3 mg vitamin c; 94 mcg folate; 178 mg calcium; 3 mg iron; 94 mg magnesium;