Chicken and Dumplings Recipe

Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 onion, cut into 1-inch pieces; 5 carrots, sliced into 1 1/2-inch-thick pieces; 1 tablespoon coarsely chopped fresh thyme (or 1/2 teaspoon dried); 1 cup all-purpose flour; 1 can (14 1/2 ounces) low-sodium chicken broth; Coarse salt and freshly ground pepper; 1 1/2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces; 2 tablespoons coarsely chopped fresh dill (or 3/4 teaspoon dried); 1 3/4 teaspoons baking powder; 1/2 cup milk, plus more if needed; 1 package (10 ounces) frozen peas (unthawed)

Servings: persons

3 tablespoons unsalted butter
1 onion, cut into 1-inch pieces
5 carrots, sliced into 1 1/2-inch-thick pieces
1 tablespoon coarsely chopped fresh thyme (or 1/2 teaspoon dried)
1 cup all-purpose flour
1 can (14 1/2 ounces) low-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
2 tablespoons coarsely chopped fresh dill (or 3/4 teaspoon dried)
1 3/4 teaspoons baking powder
1/2 cup milk, plus more if needed
1 package (10 ounces) frozen peas (unthawed)

1
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat.
2
Add onion, carrots, and thyme.
3
Cover; cook, stirring occasionally, until onion softens, about 5 minutes.
4
Add 1/4 cup flour; cook, stirring, 30 seconds.
5
Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper.
6
Nestle chicken in pot; reduce heat to medium-low.
7
Cover; cook, stirring occasionally, 20 minutes.
8
Meanwhile, make dumplings: Whisk remaining 3/4 cup flour with the dill, baking powder, and 1/2 teaspoon salt.
9
With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter.
10
(It should be just a little thicker than pancake batter and easily drop from the tip of a spoon; add up to 2 tablespoons more milk if batter is too thick.)
11
Stir peas into pot.
12
Return to a simmer, and drop batter in heaping tablespoonfuls, leaving space in between (dumplings will swell as they cook).
13
Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.
14
Serve immediately.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 onion, cut into 1-inch pieces, 5 carrots, sliced into 1 1/2-inch-thick pieces, 1 tablespoon coarsely chopped fresh thyme (or 1/2 teaspoon dried), and more.

Yes, Chicken and Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Dumplings

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