Recipe: Creamy Chicken and Herbed Dumplings

Serves 6.

Note: Spiked with fresh herbs and a splash of cream, this light version of a hearty classic winter dish can be on your table in less than 30 minutes. From Meredith Deeds.

Stew:

• 2 tbsp. olive oil

• 1 onion, diced

• 2 carrots, peeled and thinly sliced on diagonal

• 2 ribs celery, thinly sliced on diagonal

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 3 tbsp. flour

• 6 c. low-sodium chicken broth or stock

• 3 c. shredded cooked chicken

Dumplings:

• 3/4 c. low-fat (1 percent) milk

• 1 egg

•11/2 c. flour

• 1 tbsp. baking powder

• 1/2 tsp. salt

Directions

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.

Divide stew and dumplings into 6 warm serving bowls and sprinkle with remaining parsley. Serve immediately.

Nutrition information per serving:

Calories380Fat13 gSodium870 mgCarbohydrates36 gSaturated fat3 gCalcium224 mgProtein31 gCholesterol93 mgDietary fiber2 g