What is better on a cold winter night than chicken and dumplings? This is a great recipe to make if you have any leftover chicken.
2 tsp olive oil
1 medium onion, chopped (1 1/2 cups)
4 medium carrots, peeled and chopped (1 1/3 cups)
3 medium celery stalks, chopped (1 cup)
1 1/4 tsp poultry seasoning
2 TBS flour
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup plus 1/3 cup low-fat milk, divided
2 cups shredded cooked chicken breast (I used chicken breast and thigh meat.)
1/4 tsp salt
2/3 cup reduced-fat baking mix (Bisquick)
2 TBS cornmeal
1/2 tsp chopped fresh rosemary (I used thyme. Parsley or basil would be good alternatives also.)
In a large soup pot, heat the oil over medium heat. Add the onions and saute for 3 minutes. Add the carrots, celery and poultry seasoning, and saute for 3 minutes. Stir in the flour and cook for 1 minute. Stir in broth, 1/2 cup milk, chicken, and salt and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
While the soup simmers, in a medium bowl, combine the baking mix, cornmeal, rosemary, and remaining 1/3 cup milk, until a stiff batter forms. Drop batter by 1 1/2 TBS portions onto the soup, spacing evenly for 6-8 dumplings.
Cover the pot and steam the dumplings for 7-9 minutes, ensuring that the soup stays at a low simmer.
Turn off the heat, uncover pot, and let it sit for 2 minutes. Stir the soup carefully, without disturbing the dumplings, and serve.
Makes 6-8 servings.
Source: Eat What You Love Everyday - Marlene Koch