Easy Chicken and Dumplings
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Ingredients
1 tablespoon olive oil
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh tarragon, divided
2 celery stalks, sliced diagonally in 1/4-inch thick slices
2 carrots, sliced diagonally in 1/4-inch thick slices
1 medium onion, chopped
2 garlic cloves, minced
3 cups unsalted chicken stock (such as Swanson)
1 pound skinless and boneless chicken breast halves, cut into 3/4-inch chunks
¼ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
4 ½ ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
2 tablespoons butter
½ cup low-fat 2% milk
To make
Puffy dumplings, sprinkled with fragrant fresh herbs, bake in the broth mixture in the form of drops.
Preheat a large roasting pan over medium-high heat. Pour the oil into the pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion and garlic; simmer 5 minutes or until vegetables are crisp and tender. Add broth; bring to a boil. Add the chicken, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to medium; cover and simmer for 10 minutes or until the chicken is tender.Combine the flour, baking powder, remaining 1 tablespoon thyme, remaining 1 tablespoon tarragon, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the milk; stir until it becomes moist. Roll the dough, 2 teaspoons at a time, into the stock mixture, forming 16 dumplings. Cover and simmer for 7 minutes or until the dumplings are tender.
Preheat a large roasting pan over medium-high heat. Pour the oil into the pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion and garlic; simmer 5 minutes or until vegetables are crisp and tender. Add broth; bring to a boil. Add the chicken, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Reduce the heat to medium; cover and simmer for 10 minutes or until the chicken is tender.Combine the flour, baking powder, remaining 1 tablespoon thyme, remaining 1 tablespoon tarragon, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the milk; stir until it becomes moist. Roll the dough, 2 teaspoons at a time, into the stock mixture, forming 16 dumplings. Cover and simmer for 7 minutes or until the dumplings are tender.
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Author:Admin
Published: 11/20/2023 9:30 PM
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