Description
A lighter version of this classic down-home dish. One of the best comfort foods of all time!
Ingredients
- 1 (10.75 ounce) can reduced fat cream of chicken soup
- 1 (14.5 ounce) can low-fat, low sodium chicken broth
- ½ cup milk
- 1 tablespoon vegetable oil
- ¼ cup chopped onion
- ½ cup chopped celery
- 3 skinless, boneless chicken breast halves – cut into strips
- 1 teaspoon celery seed
- ground black pepper to taste
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
Instructions
- In a large saucepan or Dutch oven
- stir together the cream of chicken soup
- chicken broth
- and milk. Bring to a simmer over medium heat.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips
- onion and celery. Sautee until chicken is cooked through
- and onions are tender. Transfer the chicken mixture to the soup pot
- and mix well. Reduce heat to low
- and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
- To Make Dumplings: In a medium bowl
- stir together the flour
- baking powder and salt. In a small bowl
- mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients
- stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly
- and bring to a boil. Simmer for another 12 to 15 minutes – without peeking! Ladle into bowls
- and serve hot.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4