Clean Eating Chicken And Dumplings

 

 

(Makes approximately 5 quarts)

Stew Ingredients:

• 6 cups low-sodium chicken broth (no sugar/dextrose added)
• 1 tablespoon marjoram
• 1 tablespoon garlic powder
• 4 boneless, skinless chicken breasts – cut into small chunks
• 2 tablespoons olive oil
• 1 large onion – peeled and diced
• 4 large carrots, peeled and sliced
• 4 stalks celery, cleaned and sliced

Dumpling Ingredients:

• (This is a recipe redo. Find the original here.)
• 2 cups whole wheat pastry flour
• 1 tablespoon baking soda ( I opted out on this the last time I made it and loved the taste so much more)
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 cup milk ( I use unsweetened almond milk.)

Stew Directions:

1. Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
2. Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
3. In a pan, combine the olive oil, onion, carrots and celery. Sauté until the onions are translucent.
4. Add the veggies and cut up chicken to the crock pot (or soup pot).

Dumpling Directions:

1. In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
2. Pour in the oil and milk and mix with a wooden spoon.
3. (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

 

1. Boil until the dumplings and chicken are cooked.

http://www.thegraciouspantry.com/clean-eating-chicken-dumplings/