In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious dinner dish. I found the recipe in "Eat What You Love — Everyday: 200 All-New, Great-Tasting Recipes Low in Sugar, Fat and Calories" by Marlene Koch (Running Press; $26.50).
Weeknight Chicken and Dumplings
(Makes 6 servings)
- 2 teaspoons olive oil
- 1 medium onion, chopped (about 1½ cups)
- 4 medium carrots, peeled and chopped (about 1? cup)
- 3 medium celery stalks, chopped (1 cup)
- 1¼ teaspoons poultry seasoning
- 2 tablespoons all-purpose flour
- 2 (14-ounce) cans reduced-sodium chicken broth
- ½ plus ? cup low-fat milk, divided
- 2 cups shredded cooked chicken breast
- ¼ teaspoon salt
- ? cup reduced-fat baking mix
- 2 tablespoons cornmeal
- ½ teaspoon chopped fresh rosemary
1. In a large soup pot, heat the oil over medium heat. Add the onion and saute for 3 minutes. Add the carrots, celery and poultry seasoning, and saute for 3 minutes. Stir in flour and cook for 1 minute. Stir in broth, ½ cup milk, chicken and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
2. While the soup simmers, in a medium bowl, combine baking mix, cornmeal, rosemary and remaining ? cup milk, until a stiff batter forms. Drop batter by 1½ tablespoon portions onto the soup, spacing evenly for 8 dumplings.
3. Cover the pot and steam the dumplings for 7 to 9 minutes, ensuring that the soup stays at a low simmer.
4. Turn off the heat, uncover the pot and let sit for 2 minutes. Stir the soup carefully, without disturbing the dumplings, and serve.