This is one of our all-time favorite recipes, and for good reason: it’s a modern take on a comforting classic. Browning the chicken first gives the dish its flavor, and eliminates the need for chicken broth. Here’s how it works: you’ll season the chicken and brown it in batches, then transfer it to a plate. Then, you’ll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavor. And let’s not forget the dumplings. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible.
TIPS:
Serves: 6
WW POINTS: 2
INGREDIENTS:
- 1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch pieces
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 tsp vegetable oil
- 4 medium uncooked leek(s), white and light green parts only), thinly sliced
- 4 medium uncooked shallot(s), thinly sliced
- 2 medium uncooked carrot(s), sliced into thin rounds
- 2 rib(s), medium uncooked celery, sliced
- 1 leaf/leaves bay leaf
- 1 tsp fresh thyme
- 2 1/2 cup(s) fat free chicken broth
- 2 Tbsp all-purpose flour
- 2 Tbsp uncooked unenriched white cornmeal
- 3/4 tsp baking powder
- 1/4 tsp table salt
- 1 1/2 tsp fresh parsley, minced
- 1/4 cup(s) low-fat milk
- 1/2 cup(s) apple juice
- 1/2 cup(s) frozen green peas, thawed
DIRECTIONS:
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