Comfort Food

Trying to eat healthy does not mean you need to leave comfort food behind you.  You can find healthier versions of your favorite meals.  The eggplant parmigiana recipe of several weeks ago is a great example of one. 

There’s nothing more comforting than chicken soup, and it tends to be very healthy in all its forms.  A real staple of mine is chicken and dumplings, and it’s a pretty easy but very tasty recipe.

Chicken and Dumplings

4-6 cube(s) chicken bouillon cube 

1 large onion, chopped

3 large carrots, chopped

3 large stalks celery, chopped

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp table salt

1/8 tsp McCormick Ground black pepper

1 tsp poultry seasoning

4 Tbsp Canola Oil

1 cup fat-free skim milk

1 1/4 pounds Chicken breast, skinless, boneless, raw

Instructions 

Place chicken, bouillon, onion, celery, carrots and salt and pepper (for seasoning - to taste) in a large pot and add enough water to cover. Cook to boil and simmer for 20 minutes or until chicken is cooked. Remove chicken and when cool, shred.

Mix together flour, baking powder, salt, pepper and poultry seasoning. Add the oil and milk, blend lightly. Drop by spoonfuls into the simmering broth. Cover and steam 15 - 20 minutes. Add the chicken to the soup and serve when warmed.

The version above is 8 points per serving based on 6 servings.  The poultry seasoning in the dumplings is one of the secrets to the success of this recipe, so don’t skip that!  I do sometimes mix dark and white chicken meat in this soup.  To my surprise, it also freezes very well.

This meal is a real favorite among my friends, and I’ve given the recipe out to lots of folks.  I’ve had the joy of some of them cooking it for me – proving they really do like it a lot.  Carol Elise Hayes likes to use roasted chicken instead of boiled meat, and that does really change the flavor of the soup.  You may want to give it a try.

What are your favorite comfort foods?  Have you figured out ways to give them a healthy spin?