- 1 (300g) can reduced fat cream of chicken soup
- 1 (430g) can low-fat, low sodium chicken broth
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- ½ cup diced potatoes
- ½ cup diced carrots
- 3 skinless, boneless chicken breast – cut into strips (or use chicken on bone then shred it up)
- 1 teaspoon celery seed
- Ground black pepper to taste
- (For variations, add some thyme or sage)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt (or less depending on the saltiness of broth)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 3 tablespoons butter
- 3/4 cup milk
- 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 and onion. Sautee until chicken is cooked through, and onions are tender. Then add celery, potatoes and carrots. 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.
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter. The stickier the batter the fluffier the dumpling.
- Drop by rounded tablespoons into your simmering soup or stew, cover (very important), and allow to cook 15 minutes.