Chicken, Noodles and Fluffy Dumplings

Yield: 8 to 10 servings

For chicken and noodles:
5 cups water, divided
2 teaspoons chicken base (sold in the soup aisle of most supermarkets) or
bouillon granules
3 cloves garlic, peeled and lightly smashed
2 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Salt
Ground black pepper
2 cups diagonally sliced fresh carrots (1/4-inch thick)
1/2 (1-pound) package dried egg noodles
1 (1.2-ounce) packet chicken gravy mix (such as Knorr)
1 (10 3/4-ounce) can condensed cream of chicken soup

For dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1/2 cup milk

To prepare chicken and noodles: In a large skillet with a lid, combine 4
cups water, chicken base and garlic cloves. Bring to a boil. Season
chicken with salt and pepper to taste; add to skillet. Reduce heat to
medium-low; simmer until chicken is cooked through. Reduce heat to low.
Remove chicken; cut into bite-size chunks. Remove and discard garlic.
Return chicken and its juices to skillet. Add carrots and noodles. Cover
skillet and return to a simmer. While mixture simmers, prepare gravy mix
as directed on packet. Add condensed soup and remaining 1 cup water to
gravy. Stir into chicken and noodles. Return to a simmer. To prepare
dumplings: In a medium bowl, mix together flour, baking powder and salt.
In a small saucepan, bring butter and milk just to a simmer. Add milk
mixture to dry ingredients. Stir with a fork or knead by hand 2 or 3
times. Gently drop by heaping tablespoonfuls onto surface of chicken
mixture. Cover skillet and cook for 10 minutes. Serve immediately

Per serving: 342 calories; 10g fat (26 percent calories from fat); 4g
saturated fat; 67mg cholesterol; 19g protein; 44g carbohydrate; 3g sugar;
2g
fiber; 912mg sodium; 138mg calcium; 307mg potassium.

Dumpling recipe adapted from "Joy of Cooking."


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