Chicken and Rosemary Dumplings

Name: Chicken and Rosemary Dumplings
Prep time: 45 min
Cook time: 41 min
Total time: 1 h 26 min
Yield: 6 serving(s)
Ingredients: 4 cups reduced-sodium fat-free chicken broth; 3 cups water; 1 lb chicken drumstick, skinned; 1 lb boneless skinless chicken breast half; 2 fresh thyme sprigs; 2 teaspoons olive oil; 1 1/2 cups diced carrots; 1 1/2 cups chopped celery; 1 cup diced onion; 2 garlic cloves, minced; 1/2 teaspoon salt; 1 1/4 cups all-purpose flour; 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons butter, softened; 1/2 cup low-fat buttermilk; 1 large egg; 1/4 cup all-purpose flour; 1/4 cup water

Submitted by Jekase

"A few years ago I found this recipe from Sacred Heart Medical Center's magazine "Heart Insight". Warm, comforting, aromatic,and healthy - What could be better? This is a family favorite. My grown children now make it (and) request it. In fact, I am adding this because I'm in the process of making it for my son's chosen birthday dinner."

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Ready In:: 1hr 26mins
Ingredients:: 20
Serves:: 6

ingredients

Soup
4 cups reduced-sodium fat-free chicken broth
3 cups water
1 lb chicken drumstick, skinned
1 lb boneless skinless chicken breast half
2 fresh thyme sprigs
2 teaspoons olive oil
1 ¹⁄₂ cups diced carrots
1 ¹⁄₂ cups chopped celery
1 cup diced onion
2 garlic cloves, minced
¹⁄₂ teaspoon salt
Dumplings
1 ¹⁄₄ cups all-purpose flour
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
¹⁄₄ teaspoon salt
2 tablespoons butter, softened
¹⁄₂ cup low-fat buttermilk
1 large egg
¹⁄₄ cup all-purpose flour
¹⁄₄ cup water

directions

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.