This would have to be one of my favourite recipes and most requested recipe. I make a large batch of this weekly for the kids and I, although my 12 year old son who isnt so keen on veggies (but am working it) tends to pick most of the carrot and celery out but slowly he is trying new foods.
This can be done in the slow cooker or on the stove top, I’ve just done it on the stove top.
6 cups low-sodium chicken broth
1 tbsp. marjoram
1 tbsp garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil or rice bran oil (I used rice bran oil as its what i had)
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup low fat milk or almond milk
Step 1 – Pour the broth into a large sauce pan
Step 2 – Add the marjoram and garlic powder to the broth and bring to a slow boil
Step 3 – In a pan, combine the some olive oil and lightly fry chicken (you dont have to do this option especially if using slow cooker) add to soup pot and add a tiny bit more oil then add onion, carrots and celery. Saute until the onions are translucent and add to soup pot.
Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Step 2 – Pour in the oil and milk and mix with a wooden spoon.
Step 3 – Make small balls (couple of centimetres in diametre) and carefully drop into soup, make sure soup is boiling. I add enough to cover the top. Boil until the dumplings and chicken are cooked, approx 30 minutes i let it cook for.
You can cook this in your slow cooker on high for about 3.5 hours or on low for approx 6 hours (check the chicken is cooked through first though as I havent tested this way yet, its just a guide).
Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.
1 serving – 1 cup
Total Fat: 5 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 27 mg
Sodium: 269 mg
Carbohydrates: 12 gm
Dietary fiber: 2 gm
Sugars: 2 gm
Protein: 14 gm
Estimated Glycemic Load: 5
Another awesome recipe from Tiffany at www.thegraciouspantry.com