Chicken and Rosemary Dumplings

Chicken and Rosemary Dumplings
Photo by Becky Luigart-Stayner

Ingredients

  • Remaining ingredient:
  • Soup:
  • 1 ½ cups diced carrots
  • Dumplings:
  • 1 pound chicken drumsticks, skinned
  • 1 ½ cups chopped celery
  • 2 thyme sprigs
  • + 17 more ingredients
    • 1 ¼ cups all-purpose flour
    • ½ cup low-fat buttermilk
    • ¼ teaspoon salt
    • 2 teaspoons baking powder
    • Freshly ground black pepper
    • 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
    • 1 cup diced onion
    • 2 teaspoons olive oil
    • 1 pound skinless, boneless chicken breast halves
    • 3 cups water
    • 4 cups fat-free, less-sodium chicken broth
    • ¼ cup water
    • 1 large egg
    • ½ teaspoon salt
    • 2 tablespoons butter, softened
    • 2 garlic cloves, minced
    • ¼ cup all-purpose flour

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....

View full recipe at My Recipes

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