Saturday, March 5, 2011

Easy Chicken and Dumplings

1 TBSP olive oil
1 pound boneless skinless chicken breast
3 cloves garlic, chopped
1 medium onion, chopped
4 stalks celery, thin sliced
3 large carrots, thin sliced
2 bay leaves
6 c chicken stock
1 TBSP cornstarch
salt and pepper
1 c baking mix
1 c lowfat buttermilk
1 tsp dried parsley or 1 TBSP fresh parsley

Cut chicken into bite sized chunks. Sprinkle with salt and pepper.

In a dutch oven or large soup pot, heat olive oil on medium/high heat.  Add chicken and cook until browned. Add vegetables and bay leaves. Cook until softened.

Add chicken stock to pot. Add water if needed to cover the chicken and vegetables plus an inch. Simmer 25-30 minutes on medium/low heat. Mix cornstarch and 1 TBSP cold water until smooth and mix into chicken and vegetables.

In a medium bowl, mix baking mix, buttermilk, and parsley. Drop by teaspoonfuls into broth. Cook for 12 minutes, or until a toothpick inserted into the center of the dumpling comes out clean.

** NOTES ON THICKENING **
- Mixing the cornstarch with cold water until dissolved prevents any nasty clumps and lumps.
- Once you add the cornstarch and water, the liquids will thicken once they are incorporated. You may need to increase the heat slightly until it begins to bubble. Once it thickens, return heat to medium/low.
- If the stock is not thick enough for you, repeat cornstarch/water step.

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