Chicken& Rosemary Dumplings

50 minutes Prep: 10 minutes Cook: 40 minutes

48 calories per serving view nutrition facts

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6	each	chicken	pieces
3	quarts	water
1	each	onion	finely chopped
2	each	garlic cloves	minced or pressed
2	each	celery stalks	fine chop
2	each	carrots	finely chopped
2	tablespoons	cornstarch	dissolved in, 1/3 cups cold water (optional)
2	each	rosemary sprigs

Dumplings
3	each	rosemary sprigs	fresh
1 1/4	cups	water
2	cups	biscuit baking mix (bisquick)

Add chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.

Remove chicken to a plate to cool.

Add onion, garlic, celery, and carrots to the stock; bring to a simmer.

Cut or tear chicken into 2andquot; pieces; return it to the stock.

Simmer for about 30 minutes, or until all the vegetables are very tender.

Stir the cornstarch mixture into the stock, if you like a thick sauce.

To make dumplings and while vegetables are cooking, bring to a boil 1 1/4 cups water in a small pan.

Turn off the heat and add three sprigs of rosemary.

Cover; let steep for 30 minutes.

Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.

Bring the chicken stock back to a low boil; drop scant teaspoons of dumpling batter into the bubbles.

Gently push each dumpling aside with a spoon to keep dumplings from clumping together.

Add two more rosemary sprigs.

Lower heat, cover, and simmer 5 to 10 minutes.

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Serving Size 161g

Amount per Serving

Calories 48 3% of calories from fat