A comfort classic by Weight Watcher’s from their 50th anniversary cookbook which I made during the cool weather we were having in Michigan a couple weeks ago; low 70′s for early June… I do not think I have ever made this, at least I do not have any recipes for it. Even though it is a Southern dish Gene never requested it. He would not care for the dumplings unless I made them richer with an egg and some milk. So, when I was looking through this new cookbook I was searching for something different and this is what I came up with. Good choice!
Hard to believe Weight Watcher’s was founded in 1963. Actually it started two years earlier when Jean Nidetch invited a small group of overweight friends to her home and this meeting among friends eventually became one of the best weight loss programs available. This is a real nice cookbook to add to your collection with lots of good recipes.
I am a lifetime member of Weight Watcher’s who is trying to get back to her lifetime weight. I love to eat all kinds of good things and I love to cook – so I will try to balance things and lose this weight.
Anyways, this is a great way to use leftover chicken and is worth only 7 points with 1-1/2 cups stew (or soup) plus 3 dumplings for 4 servings.
What makes this low fat? There is less oil used to sauté the vegetables and also the dumplings have no egg, oil or milk in them; just water. Let me tell you though this recipe is still very good even without all that additional fat!!!
For added flavor you could cook a 3-1/2 lb. chicken, cut into pieces, cover with water and seasonings and cook until done. The broth will be much more flavorful than the boxed or canned variety and also the chicken will taste better. For some reason I am not crazy about buying fully cooked chicken in a package – the texture and flavor is just different.
- 2 tsp. olive oil
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1/4 tsp. dried thyme or 1/2 to 1 tsp. fresh
- 4 cups low-sodium chicken broth (I added another 1 cup of broth)
- 1-1/2 cups chicken breast, skinless, cooked and chopped
- 1/4 lb. green beans, trimmed and cut into 1/2-inch lengths
- 1/4 cup fresh parsley, minced
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup water (3/4 cup is all I used, otherwise the batter would be too thin)
Heat the oil in a large saucepan; add the celery, carrots and onion. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic and cook for another minute. Add the broth and simmer, covered, for another 10 minutes. Add the fresh green beans and cook another 10-15 minutes; then add the parsley, thyme and cooked chicken.
Combine the flour, baking powder, salt and pepper in a bowl. Stir the water into the flour mixture just until moistened. Drop the dough, by rounded teaspoonfuls, onto the simmering stew, making 12 dumplings. I used my 1-inch stainless steel scoop. Cover and simmer until the dumplings are cooked through, about 15-20 minutes.