- 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.
Serving Size: Per Serving
Cholesterol: 85 mg
Fat: 14 g
Sodium: 1365 mg
Carbohydrates: 40 g
Protein: 34 g
Saturated Fat: N/A