• 1 pound boneless, skinless chicken breast halves
• 1 carton (48 ounces) reduced-sodium chicken broth
• 1 cup diced carrot
• ½ cup chopped onion
• ¼ teaspoon ground black pepper
• 1¼ cups Dierbergs flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 5 to 6 tablespoons Dierbergs milk
• 3 tablespoons Dierbergs canola oil
• 3 tablespoons water
• 2 tablespoons Dierbergs flour

FOR CHICKEN: In large saucepan, bring chicken, broth, carrot, onion, and pepper to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink and internal temperature is 165°F., about 15 minutes.

 

Remove chicken from broth; cool slightly. Cut or tear chicken into bite-size pieces; set aside.

 

FOR DUMPLINGS: In medium bowl, stir together the 1¼ cups flour, salt, and baking powder.

 

In 1-cup glass measure, whisk together milk and oil.

 

Make well in center of flour mixture; pour in milk mixture and stir until well mixed.

 

Turn dough out onto floured surface; knead lightly to form smooth dough ball. Roll dough into 8 x 12-inch rectangle; cut into 2-inch squares.

 

Bring broth to a boil. Add dumplings a few at a time; cook until dumplings float to surface, about 8 to 10 minutes.

 

Return chicken to pan with dumplings.

 

In small bowl, whisk together water and the 2 tablespoons flour until smooth. Slowly stir mixture into dumplings; cook stirring occasionally until slightly thickened, about 1 minute.

 

Ladle into serving bowls.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 435
Cholesterol: 85 mg
Fat: 14 g
Sodium: 1365 mg
Carbohydrates: 40 g
Protein: 34 g
Fiber:
Saturated Fat: N/A