Ingredients
- whole wheat flour
- 1 cups
- 1 cups
- all-purpose flour
- 1/2 cups
- 1/2 cups
- baking soda
- 1 tsp
- 1 tsp
- baking powder
- 1/2 tsp
- 1/2 tsp
- ground sage
- 1/2 tsp
- 1/2 tsp
- salt (optional)
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- plain Greek yogurt (non-fat)
- 1/2 cups
- 1/2 cups
- egg(s)
- 1
- 1
- cold water
- 1 tbsp
- 1 tbsp
- Cooking spray
- 1
- 1
- olive oil
- 1 tsp
- 1 tsp
- medium onion (diced)
- 1
- 1
- carrot(s) (diced)
- 2
- 2
- celery (diced)
- 2 stalks
- 2 stalks
- mushrooms (sliced)
- 8 oz
- 227 g
- chicken breasts (boneless, skinless, diced)
- 1 1/2 lbs
- 680 g
- chicken broth (fat-free, low-sodium)
- 8 cups
- 8 cups
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Directions
-
Mix the flours, baking soda, baking powder, sage, salt (optional), and pepper in a medium bowl. Add yogurt, egg, and water and knead to make a slightly sticky dough. Cover the bowl and set aside.
-
Add cooking spray and olive oil to a large soup pot over medium high heat. Add the onion, carrots, celery, and mushrooms. Sauté for 5-7 minutes or until the vegetables are softened.
-
Add the chicken and broth, and bring to a boil. Reduce to a simmer for 5 minutes.
-
Roll the dough out into an 8 inch disk that is 1/2-inch thick. Cut the dough into 1 inch pieces and drop the dumplings into the simmering broth. Stir frequently until all the dumplings are added.
-
Simmer the dumplings for 10 minutes and serve.