Whole Wheat Chicken Dumplings

 

Seriously, heaven in a bowl.

 

I’m definitely a comfort food junky…and this is the ultimate guilt-free comfort food.

And it just takes a little prep work…and you can always recruit some sous-chefs to the kitchen to help tackle that! :-)

 

And I have no idea what’s come over me lately, making me crave these warm and delightful dishes!

It’s so hot outside, yet I still would rather make the sacrifice and sweat over a bowl full of this in the middle of Summer. I’m so weird.

You just watch…come Winter, I’ll be eating cold cut sandwiches and popsicles. ;-)

Just kidding…maybe.

Anyway…enough talk…go make this.

Just keep repeating to yourself…comfort food, comfort food…mMmmmm!

 

Whole Wheat Chicken Dumplings

adapted from Earthfare Flyer April 2011

Ingredients

Stew
  • 1 pound organic chicken breast, cut into pieces
  • 2 tablespoons canola oil, divided
  • 4 large carrots, diced
  • 4 large celery stalks, diced
  • 1 large sweet onion, diced
  • 1 tablespoon poultry seasoning (rosemary, sage, ginger, marjoram, thyme)
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup unbleached all-purpose flour
  • 32 ounces reduced sodium chicken broth
  • 1/2 cup water
  • 1 1/2 cups frozen peas
Dumplings
  • 1 cup whole wheat flour
  • 1/2 cup unbleached all-purpose four
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup light buttermilk (I use buttermilk powder with skim milk.)

How-To

  1. After cutting the chicken into equal-sized cubes, toss in the unbleached all-purpose flour until well coated.
  2. Heat 1 tablespoon of canola oil in a large, tall-sided pan (or Dutch oven) over medium-heat.
  3. Add the chicken to the pot and cook, stirring occasionally until lightly browned.
  4. Transfer the chicken to a plate.
  5. Once cooled, shred the chicken with two forks.
  6. Meanwhile, reduce the heat to medium and add the remaining tablespoon of canola oil to the pot.
  7. Stir in the carrots, celery, onion, poultry seasoning, salt and pepper.
  8. Cover and cook, stirring occasionally until the vegetables are softened.
  9. Sprinkle flour over the vegetables and stir to coat.
  10. Stir in the broth, water, peas and the shredded chicken.
  11. Bring to a simmer, stirring often.
  12. To prepare the dumplings: Stir the whole wheat flour, unbleached all-purpose flour, poultry seasoning, baking soda and salt in a medium bowl.
  13. Stir in the buttermilk.
  14. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings.
  15. Adjust the heat to maintain a gentle simmer.
  16. Cover and cook undisturbed until the dumplings are puffed and the vegetables are tender.

Servings: 6-8 (depending on if you have a ravenous husband or not) ;-)

P.S. I also made this dish by boiling the whole chicken breasts in water and then shredding them and it tasted good too. I just love the golden brown color and flavor that you get from sautéing the chicken. :-)

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23 comments

  1. Sometimes the tastebuds want what the tastebuds want, regardless of the temp! I had to have some French onion soup from Jason’s Deli last week when it was hotter than the underside of hell, but it was sooo good and worth it.

    1. I’m so happy to hear that Jacqueline! That’s one of my favorite recipes for fall. :D Thank you for your great feedback!

  2. Great recipe!! I scoured the internet for hours trying to find a whole wheat dumpling recipe and yours rocks the casbah. :) Thank you so much for sharing!!

    1. I’m so happy to hear that! That recipe is one of my favorites! We have it at least 4 times a year in our house. :D Thank you for letting me know that you enjoyed it and for making it!

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