Skinny Slow-Cooker Chicken and Dumplings Soup

I am not a fan big fan of regular chicken and dumplings because I don't like all the dumplings! But I liked this soup because you could choose how many "dumplings" you wanted! It's even a really good chicken soup recipe if you wanted to omit the dumpling part! As far as my kids, Kathlyn just liked the soup, and Bo just liked the "dumplings" aka "funny looking muffins."

Ingredients

1 Tbsp unsalted butter {I can't Believe It's Not Butter brand}

1 C chopped celery

1 C chopped carrots

1/2 C chopped onions

1/2 tsp minced garlic

2 Tbsp all-purpose flour

7 C reduced-sodium chicken borth

1 pound boneless chicken thighs

2 bay leaves

pepper

Dumplings

1 C all-purpose flour

1 tsp baking powder

1 Tbsp chopped chives

1/2 tsp salt

1/8 tsp of pepper

1 large egg yolk, beaten

1/2 C chilled reduced-sodium chicken broth

For the soup: In a large skillet, melt the butter over medium heat.  Add the celery, carrots, onions, and garlic and cook, stirring, until soft and fragrant, about 12 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 to 2 more minutes.  Transfer all to a slow-cooker.  Add the broth, chicken thighs, bay leaves, and pepper to taste.

Cover and cook for 4 hours on high or 8 hours on low. Remove the chicken, shred, and return to the slow-cooker.  Discard the bay leaves. Cover and set to high.

For the dumplings: In a bowl, combine the flour, baking powder, chives, salt, and pepper. In another bowl, whisk together the egg yolk and broth, then add the liquid to the flour mixture.  Mix until blended. {the dough will be thick}

Drop teaspoons of the dough into the soup {they will expand}. Cover and cook without removing the lid for 30 to 40 minutes.  The dumplings should expand and float to the surface when done.  Serve and garnish with parsley.

A healthy serving would be 1 2/3 cup of soup with 2 dumplings! Enjoy!

I modified the recipe from the SkinnyTaste Cookbook!

Much love ~ Becky