Name: Chicken and herb dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 clove garlic, minced; 1 tsp olive oil; 1 1/2 cups low-sodium chicken broth; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 3 tbsp 2% milk; 2 1/2 tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 30 min

Heat the oil in a small pot over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes until the vegetables begin to soften. Stir in the garlic and half the thyme and cook for 1 minute more until fragrant.
Add the chicken broth, most of the salt, and the black pepper to the pot. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 8 minutes while you prepare the dumpling dough.
In a small bowl, stir together the flour, baking powder, a pinch of the remaining salt, the remaining thyme, and half the parsley. Add the milk and stir gently until a soft, sticky, scoopable dough forms. If dry flour remains, add 1 teaspoon more milk.
Stir the chicken pieces into the simmering broth. Drop the dough in two large spoonfuls onto the surface of the stew. Cover the pot tightly and simmer for 15 minutes without lifting the lid until the dumplings are puffed and set and the chicken is cooked through. Done when chicken is opaque in the center, 165°F.
Remove from the heat and let the stew rest covered for 2 minutes. Ladle the stew and dumplings into a bowl and garnish with the remaining parsley.

Nutrition

Ingredients

Instructions

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