Chicken and Sweet Potato Dumplings

imagesCADPHIXGThis recipe takes some time, but it is well worth it. It is from the January 2013 issue of Southern Living magazine. It makes 8 servings at 13 weight watchers points plus points each.

 

 

 

 

 

 

Chicken and Sweet Potato Dumplings

1  (3 3/4 pound) whole chicken
2  celery ribs, chopped
2  carrots, chopped
1  medium onion, quartered
4  garlic cloves, crushed
3  fresh thyme sprigs
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1/2  medium onion, thinly sliced
2  carrots, sliced
1  celery rib, thinly sliced
Sweet Potato Dumplings (recipe follows)
Chopped parsley for garnish

Bring chicken, next 7 ingredients, and water to cover to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour.

Remove chicken, reserving broth in Dutch oven. Cool chicken 30 minutes.

Meanwhile, cook reserved broth in Dutch oven over low heat 30 minutes.

Skin, bone, and shred chicken, reserving bones. Place bones in broth. Cover and chill shredded chicken until ready to use.

Continue cooking broth, uncovered, over low heat 1 hour or until reduced by one-third. Pour broth through a wire-mesh strainer into a bowl; discard solids. Wipe Dutch oven clean; pour broth back into Dutch oven.

Skim fat from broth. Add thinly sliced onion and next 2 ingredients to broth; cook over medium-high heat, stirring occasionally, 20 minutes or until carrots are crisp-tender. Add shredded chicken; return to a simmer.

Add Sweet Potato Dumplings to soup. Garnish with parsley; serve immediately.

Sweet Potato Dumplings

2  medium-size baking potatoes (about 3/4 pound)
1  large sweet potato (about 1/2 pound)
1/4 cup freshly grated Parmesan cheese
1  large egg
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour

Preheat oven to 400°. Prick all potatoes with a fork, and bake on a jelly-roll pan 1 hour.

Cool potatoes 20 minutes. Peel and mash until smooth. Add cheese and next 4 ingredients, and stir until smooth. Fold in flour just until blended.

Divide dough into 4 equal portions; dust with flour. Roll each into a 3/4-inch-diameter rope on a well-floured surface. Cut into 1-inch pieces; place dumplings on a lightly floured baking sheet.

Cook dumplings, 10 to 12 at a time, in 3 quart boiling water over medium-high heat, 3 minutes. Remove with a slotted spoon.

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