Name: Chicken and herb dumplings
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 1/2 tsp butter, split; 1 cup reduced-sodium chicken broth; 1/4 cup all-purpose flour, split; 1/2 tsp baking powder; 1/3 cup 2% milk, split; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme

Nutrition

Per serving

472 calories

Protein: 51g; 43% of calories
Carbs: 42g; 36% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 25 min

Melt half the butter in a small pot over medium heat. Add the onion, carrot, and celery. Cook until the onions are translucent and vegetables begin to soften, about 5 minutes.
Sprinkle 1 tablespoon of the flour over the vegetables and stir for 1 minute. Gradually whisk in the chicken broth and two-thirds of the milk. Stir in the thyme and half the salt and pepper. Simmer for 5 minutes until it lightly coats a spoon.
In a small bowl, whisk the remaining flour, baking powder, and parsley. Use a fork to cut the remaining cold butter into the flour. Stir in the remaining milk until a thick, sticky dough forms.
Stir the chicken into the pot. Drop the dumpling dough into the broth in 4 small spoonfuls. Cover tightly and simmer without lifting the lid for 12 to 15 minutes. Check that the chicken is opaque and a toothpick poked into a dumpling comes out clean. Done when opaque in the center and dumplings are puffed, 165°F.

Nutrition

Ingredients

Instructions

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