Chicken and Dumplings

In a large soup pot, heat Olive Oil (45 mL) over medium heat for 2 minutes. Add Yellow Onion (1) and saute until translucent. Add Carrots (3) and cook for 5 minutes. Add Celery (2 stalks) and Fresh Thyme Leaves (2 g) and cook for 5 minutes.

Once the diced Carrot are cooperating, stir in the All-Purpose Flour (125 g) and Dry Mustard (2 g) to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together.

Slowly mix in Low-Sodium Chicken Broth (720 mL) , stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.

Add Chicken Breasts (590 g) seasoned with Salt (to taste) and Ground Black Pepper (to taste) to the broth mixture. Bring the broth back to a boil, then reduce heat and cook until chicken is cooked through.

While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together All-Purpose Flour (40 g) , Baking Powder (4 g) , and Salt (6 g) . Once combined, add chopped fresh Italian Flat-Leaf Parsley (6 g) and mix again.

Once mixed, cut in your Unsalted Butter (9 g) . Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in 2% Reduced Fat Milk (120 mL) with a fork until the batter comes together.

Back to the stew. Once your chicken is cooked, add the Green Beans (225 g) and Frozen Sweet Corn (80 g) to the pot and adjust Salt (to taste) and Ground Black Pepper (to taste) .