Chicken and Dumplings Recipe, Easy to Make and Eat Instantly

Mom used to make meals like these when the sniffles started to spread, and it is still a comfort food staple today.

With the exception of the addition of a roux to thicken the soup base, this chicken and dumplings recipe shares many of the same magical qualities and fundamental flavors as chicken noodle soup,

Such as root vegetables, savory broth, and shredded chicken.

The pillows of rosemary-scented pleasure, which soak up the hearty broth and combine with the juicy chicken to create one of the most delicious, flavorful bites imaginable, are of course where the real magic lies.

AuthorSilvia lemon
Preparation Time10 minutes
Cooking Duration30 minutes
Total Time40 minutes
CategoryWeight loss salad
Calories380
Protein10g
CuisineAmerican
DietVeg

Ingredients

  • 2 Tbsp butter
  • 4 medium carrots, diced
  • 1 medium onion, diced
  • 3 Tbsp plus 2⁄3 cup flour
  • 1⁄2 tsp dried thyme
  • 4 cups low-sodium chicken stock
  • 1 lb boneless, skinless chicken thighs
  • Salt and black pepper to taste
  • 1 1⁄2 tsp baking powder
  • 1 tsp chopped fresh rosemary
  • 1⁄2 cup 2% milk
  • 1⁄2 cup frozen peas

(Make another recipe – Unique Healthy Chickpea Stew Recipe Made With Cumin)

How to Make The Chicken and Dumplings Recipe

In a pot or sizable saucepan, melt the butter over medium heat.

When the onions and carrots are added, simmer for about 5 minutes, or until tender.

Stirring to ensure that the veggies are thoroughly coated, add the 3 tablespoons of flour and the thyme.

Add the stock gradually while stirring to avoid lumps. Bring to a simmering boil.

The chicken thighs should be salted and peppered before being added to the pot and covered with stock.

The chicken should be poached for around 8 minutes, or until barely done.

Remove and rest on a chopping board.

Add the baking powder, rosemary, 1/4 teaspoon salt, and a generous amount of black pepper to the remaining 2/3 cup flour.

When the dough just begins to come together, add the milk and stir gently.

8 loosely formed dumplings are then placed into the soup.

Ten minutes of low-heat cooking with the lid on will help the dumplings to firm up.

Shred the chicken you set aside.

Stir gently so as not to disrupt the dumplings as you add the peas and the dumplings to the pot.

Prior to serving, thoroughly reheat for one minute.

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