Name: Chicken and herb dumplings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 1 tsp olive oil; 1 cup reduced-sodium chicken broth; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 2 tbsp 2% milk; 1 1/2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small pot over medium heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the thyme, half the salt, and the pepper. Sprinkle about one quarter of the flour over the vegetables and stir for 1 minute.
Slowly pour the chicken broth into the pot while stirring to prevent lumps. Add the chicken pieces. Bring to a boil, then reduce heat to low and simmer, covered, for 8 minutes while you prepare the dough.
In a small bowl, whisk the remaining flour, baking powder, and the rest of the salt. Stir in half the parsley. Add the milk and stir just until a thick, sticky dough forms. If the dough is too dry to scoop, add a few drops of water.
Uncover the pot. Drop the dough by small spoonfuls into 3 or 4 mounds on top of the simmering liquid. Cover tightly and simmer on low without lifting the lid for 12 minutes. The dumplings should be puffed and the chicken cooked through. Done when chicken is no longer pink and dumplings are set, 165°F.
Ladle the chicken, vegetables, and thickened broth into a wide bowl. Top with the dumplings and garnish with the remaining fresh parsley.

Nutrition

Ingredients

Instructions

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