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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

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Recipe Summary

active:
35 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 52g; dietary fiber 6.2g; sugars 4.4g; fat 8g; saturated fat 3g; cholesterol 116.8mg; vitamin a iu 3848.8IU; vitamin c 3.1mg; folate 94.1mcg; calcium 177.5mg; iron 3.1mg; magnesium 93.7mg; potassium 910mg; sodium 761.1mg.
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