Chicken and Dumplings

30 min · Serves 2

Based on a recipe from Wellness Ways Resource Book, Adapted from recipe Easy Chicken and Dumplings University of Illinois Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 107⅔ mlall-purpose flour
• 29.6 mlwater
• 1 cuplow-sodium chicken broth
• 1 cupcooked diced chicken
• 1.2 mlsalt (optional)
• 0.3 mlblack pepper
• 2½ mlbaking powder
• 1.2 mlsalt
• 29.6 mlnon-fat milk

How to cook it

1. In a pot, whisk together 2 tablespoons all-purpose flour and 2 tablespoons water until smooth.
2. Gradually whisk in the low-sodium chicken broth until fully combined.
3. Place the pot over medium heat and cook, stirring frequently, for 3 to 5 minutes until the liquid comes to a simmer and begins to thicken.
4. Stir in the cooked diced chicken, black pepper, and the optional ¼ teaspoon salt, heating until the chicken reaches 165°F (74°C).
5. In a separate small bowl, whisk together the remaining ⅓ cup all-purpose flour, baking powder, and ¼ teaspoon salt.
6. Pour the non-fat milk into the dry ingredients and stir just until a cohesive dough forms.
7. Using a tablespoon, drop four equal portions of dough directly into the simmering chicken mixture.
8. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 15 minutes until the dumplings are puffed, firm, and cooked through, then serve immediately.

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