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• 1 egg
•11/2 c. flour
• 1 tbsp. baking powder
• 1/4 c. chopped parsley, divided
• 1/2 tsp. salt
In a large pot, warm oil over medium heat. Add onion, carrots, celery, 1 1/2 teaspoon thyme, salt and pepper. Sauté for 6 minutes or until vegetables are softened. Add the flour and cook, stirring for another 2 minutes. Whisk in the chicken broth and bring to a simmer. Turn the heat to low and cook for 10 minutes.
While the broth is simmering, prepare the dumplings. Combine the milk and egg in a medium bowl. Combine the flour, baking powder, 2 tablespoons parsley, remaining 1/2 teaspoon of thyme and 1/2 teaspoon salt together in another bowl. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
Add the chicken and the cream to the broth and veggies, and bring back to a simmer.
Drop dumpling batter by heaping tablespoons onto simmering chicken mixture. Cover and cook for 8 to 10 minutes or until the dumplings are done (do not allow chicken mixture to boil).
Divide stew and dumplings into 6 warm serving bowls and sprinkle with remaining parsley. Serve immediately.
Nutrition information per serving:
Calories 380 Fat 13 g Sodium 870 mg Carbohydrates 36 g Saturated fat 3 g Calcium 224 mg Protein 31 g Cholesterol 93 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2½ bread/starch, 3 lean meat, 1 fat.