Chicken and Dumplings
Cook
40 mins
Prep Time
20 mins
Total Time
1 hour
Serves
6
Ingredients
- 1 lb boneless, skinless chicken thighs, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
Kitchen Tools Needed:
- Large pot
- Mixing bowls
- Wooden spoon
Steps
- Cook Chicken and Vegetables: In a large pot, sauté the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add the garlic and cook for another minute. Add the diced chicken thighs to the pot and cook until browned, about 5 minutes.
- Add Broth and Simmer: Pour in the chicken broth, heavy cream, dried thyme, and bay leaf. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Make Dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Add Dumplings: Drop spoonful's of the dumpling dough onto the simmering soup. Cover the pot and cook for 15 minutes, or until the dumplings are cooked through.
- Serve: Serve the chicken and dumplings hot, garnished with fresh herbs if desired.
Macros:
Total Calories: 550
Carbs: 45g
Proteins: 30g
Fats: 22g