Chicken and Rosemary Dumplings
  • Servings: 6
  • 4 cups chicken broth
  • 3 cups water
  • 1 lb chicken drumsticks, skinned
  • 1 lb chicken breast halves
  • 2 thyme sprigs
  • 2 tsp olive oil
  • 1 1/2 cup diced carrots
  • 1 1/2 cups chopped celery
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • Dumplings:
  • 1 1/4 cups all-purpose flour
  • 1 tbsp chopped fresh or ½ tsp dried rosemary
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  1. 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.
  2. Heat oil in pan over medium-high heat. Add carrots, celery, onion and garlic; saute 6 minutes or until onion is tender. Add reserved broth mixture and tsp salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
  3. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cups flour, rosemary, baking powder, and tsp 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.
  4. Returned chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine cup flour and 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 tbsp per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
  5. Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cup soup)