I’m constantly being asked for my chicken and dumplings recipe, so I decided to post it for everyone to enjoy. This dish is healthy, hearty and very affordable. It usually cost me $20-25 to prepare.

I have put the ingredients into two categories - ‘From the Store’ and ‘From the Kitchen’.

‘From the Store’ ingredients are fresh ingredients or ingredients specific to this recipe that you may not have on hand.

‘From the Kitchen’ ingredients are items that you probably already have in your kitchen.

Servings: 4-5 Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients:

From the Store:

• 4 carrots, chopped
• 4 ribs of celery, chopped
• 1 medium white onion, chopped
• 1/4 cup parsley, finely chopped
• 1 and 1/2 pounds of boneless skinless chicken tenders
• 2 tablespoons Old Bay Seasoning
• 2 (32 oz) cans or boxes of low sodium chicken broth
• 1 and 1/2 cups HeartSmart Bisquick mix

From the Kitchen:

• 2 tablespoons extra virgin olive oil
• 2/3 cup of flour
• 1 cup warm water
• 1/3 cup Milk
• Salt to taste
• Black pepper to taste

Chop the carrots, celery and onion into bite size pieces and set aside.

Chop the parsley and set aside in a small bowl.

In a shallow bowl, mix the flour and Old Bay seasoning together. I use a pie pan for this because it is shallow.

Chop the chicken tenders into bite size pieces, then dredge them in the flour mixture and set aside.

Heat a stockpot over medium-high heat. Add the olive oil and let it heat up for about a minute. Shake the extra flour off of the chicken pieces and place them in the pot. Brown the chicken for about 4-5 minutes.

Once the chicken is thoroughly browned add the carrots, onion, and celery.

After you add the vegetables, add a cup of warm water, a healthy pinch of salt and small pinch of pepper to the pot. Let everything simmer for about 5 minutes.

Add the chicken broth to the pot and bring it to a boil. This should take about 8 minutes.

While the soup is coming to a boil prepare your dumplings by mixing together the Bisquick, parsley and milk.

Once the soup is boiling, pinch off 1-inch balls of dough and drop them into the soup.

Reduce the heat to medium-low and let the dumplings cook for 12 minutes. Remove the pot from the heat. Let it stand for five minutes then serve.