Chicken and Dumplings

INGREDIENTS
4    chicken thighs, skinless
      or 2 skinless, boneless chicken breasts
2    cups chicken broth
2    cups water
 
2    tablespoons olive oil
1    cup chopped onion
½   cup chopped celery
½   cup carrots, thinly sliced
4    cloves garlic, minced
½   tablespoon all-purpose flour
 
½   cup all-purpose flour
½   teaspoon baking soda
¼   teaspoon salt
1    tablespoons butter
3    tablespoons low fat (2%) milk
1    teaspoon dried thyme

METHOD

Place the chicken, broth and water into a large sauce pan and bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes. Remove the chicken to a cutting board and allow it to cool. Skim any fat from the broth, discarding the fat and reserving the broth. When the chicken is cool, shred it into small pieces and set aside, discarding any bones.

In a large skillet over medium-high heat, add the olive oil and swirl to coat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally. Gradually stir in the flour and cook for 1 minute. Add 3 cups of the reserved broth and bring to a boil. Lower the heat to a simmer, cover and cook for 15 minutes.

Meanwhile, mix the flour, baking soda and salt in a large bowl. Cut in the butter using a pastry blender and combine until the dough resembles coarse meal. Stir in the milk and mix until evenly moist. Roll into ½ inch balls and set aside.

When the soup is done, add the thyme and the shredded chicken. Drop the dough balls into the soup, cover and cook for 8 minutes. Uncover and turn the heat down to low. Cook for about 6 minutes until the dumplings are done. Ladle into serving bowls and serve immediately.

Based on a recipe in Cooking Light magazine