Description
A cozy and comforting recipe for chicken and dumplings that is perfect for a family meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic, thyme, rosemary, salt, and pepper, and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the shredded chicken and frozen peas. Stir in the heavy cream and let it simmer for about 10 minutes.
- While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and stir until just combined; do not overmix.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid.
- Once the dumplings are cooked through, remove the pot from heat. Garnish with fresh parsley before serving.
Notes
- For a healthier option, substitute half of the heavy cream with low-fat milk or use a dairy-free alternative.
- Add additional vegetables like corn or green beans for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg