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Yield
8 Servings
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
Dumplings
1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
1 tablespoon chopped fresh parsley
3 tablespoons butter, melted
2 tablespoons milk or buttermilk
1 large egg, lightly beaten
Base
2 tablespoons Pure Vegetable Oil
1 cup diced onion
1 cup chopped celery
1 1/2 pounds boneless skinless chicken breasts, cubed
2 cans chicken broth
2 cups water
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 cup thinly sliced carrots
Instructions
Combine flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
Roll out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
Heat oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.
Add broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
Increase heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.
Nutrition
Serving Size (1/8), Calories 280 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat g), Cholesterol 85mg, Sodium 900mg, Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 2g), Protein 24g; Percent Daily Value*: Vitamin A 45%, Vitamin C 8%, Calcium 10%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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