Description
A comforting dish featuring tender chicken and fluffy dumplings in a creamy broth.
Ingredients
Scale
- 2 tbsp olive oil
- 1½ lbs. chicken (cut into bite-sized pieces, breasts or thighs or a combination of both)
- ¼ cup unsalted butter
- 2 medium carrots (sliced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ¼ cup heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 bay leaf
- kosher salt (to taste)
- black pepper (to taste)
- 1 cup frozen green peas
- ¼ cup fresh parsley (chopped, plus more for garnish)
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup milk
- 1 tbsp unsalted butter (melted)
Instructions
- Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until it’s no longer pink, then remove to a plate and set aside.
- Melt the butter in the pot, then add the carrots and onion, cooking and stirring for 3-5 minutes until tender. Add the garlic and stir for 30-60 seconds, until fragrant.
- Reduce the heat to medium-low, then sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently. Return the chicken and any juices to the pot and stir.
- Add the chicken broth, cream, thyme, bay leaf, salt, and pepper and bring it to a simmer. Stir in the frozen peas, cover the pot, and cook for 15 minutes.
- Meanwhile, make the dumplings. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.
- Using a large spoon or cookie scoop, portion the dough into 1-inch round balls. Gently drop the dough balls into the simmering soup, being sure they don’t touch.
- When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Remove the lid and stir in the parsley.
- Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired.
Notes
- This recipe can also be made with leftover cooked chicken.
- Feel free to add other vegetables like celery or peas.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg