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Savory Chicken and Dumplings

Prep Time: 30 min
 Cook Time: 1 hrs 20 min
 Makes: 6 servings

Ingredients:

•1 (3 lb.) broiler-fryer chicken
•8 cups water, divided
•1/4 cup chopped fresh parsley
•1 bay leaf
•4 chicken-flavored boullion cubes
•2 cups sliced carrots, 1/4-inch thick
•1 cup sliced celery, 1/4-inch thick
•1 cup chopped onion
•1 (10 oz.) package frozen whole kernel corn, thawed
•1 teaspoon dried whole basil
•1/2 teaspoon dried whole thyme
•1/2 teaspoon salt
•1/4 teaspoon ground white pepper
•
DUMPLINGS
•2 cups White Lily® Enriched Bleached All Purpose Flour
•1 tablespoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon ground white pepper
•3 tablespoons minced fresh parsley
•1 large egg, lightly beaten
•2/3 cup milk

Instructions:

1.COMBINE chicken, 5 cups water, parsley, bay leaf and boullion cubes in large Dutch oven; bring to a boil. Cover; reduce heat and simmer 1 hour.
2.REMOVE chicken from cooking liquid; cool. Bone chicken. Discard skin and bones; chop meat.
3.RETURN chicken to broth. Add 3 cups water, carrots, celery, onion, corn, basil, thyme, salt and pepper. Bring mixture to a boil. Cover; reduce heat and simmer 25 minutes.
4.COMBINE flour, baking powder, salt, pepper and parsley in medium bowl.
5.BEAT egg with milk in small bowl until blended. Add to flour mixture; stir just until dry ingredients are moistened.
6.BRING stew mixture to a boil. Drop dumpling mixture by level tablespoonfuls on top of stew. Cover and simmer over low heat 10 minutes.
7.UNCOVER; cook an additional 10 minutes or until toothpick inserted in a dumpling comes out clean.

Nutritional Information Per Serving:

Serving Size (1/6 of recipe), Calories 420 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 110mg, Sodium 1280mg, Total Carbohydrate 52g (Dietary Fiber 5g, Sugars 6g), Protein 33g; Percent Daily Value*: Vitamin A 190%, Vitamin C 25%, Calcium 25%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.