Chicken and Dumplings

October 2, 2020
|
Created by Harmons
45 minutes
Serves 4
INGREDIENTS:
  • 1 Tbsp olive oil
  • 2 stalks celery, cut diagonally into 2" thick slices
  • 2 carrots, cut diagonally into 2" thick slices
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 4 cups low sodium chicken broth
  • 1 lb skinless, boneless chicken breast halves, cut into 1" pieces
  • 1 cup frozen peas, thawed
  • 1/8 tsp salt
  • 1/4 tsp freshly ground pepper
  • Dumplings
  • 1 cup white whole wheat flour, divided
  • 1 tsp baking powder
  • 2 Tbsp butter
  • 1/2 cup skim or 1% milk
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
DIRECTIONS:

In a large Dutch oven over medium-high heat, warm oil. Add celery, carrot, onion and garlic and cook until vegetables soften, about 7 minutes. Add thyme, parsley and broth and bring to a boil. Add chicken, peas, salt and pepper. Cover, reduce heat to medium-low and simmer until chicken is cooked through, stirring occasionally, about 5 minutes.

In a small bowl, combine flour, baking powder, thyme, parsley, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse cornmeal. Add milk and stir until just combined. Remove lid and drop dough, 2 teaspoons at a time, into vegetable and chicken mixture, forming 16 dumplings. Cover and continue to simmer until dumplings are cooked through, about 7 minutes.