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