Dazzlin' Chicken -n- Dumplin's

This is a heartier version (whole wheat dumplings) to a down-home Southern comfort food. Delicious and easy, sticks to the ribs, and keeps you full for a while. We enjoy having strawberry shortcake for dessert with this meal!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 471 Calories

Ingredients

• ½ teaspoon salt
• 2 ½ teaspoons baking powder
• 1 cup whole wheat flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chopped celery
• salt and ground black pepper to taste
• 1 ¼ cups heavy cream
• 1 teaspoon dried sage
• 1 tablespoon chopped parsley
• 4 cups water, or as needed to cover
• 6 chicken breast halves
• 1 ¼ cups all-purpose flour, divided

Recipe Instructions

Step 1

Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.

Step 2

While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.

Step 3

Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.

Step 4

Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.