Chicken and Dumplings

Chicken and dumplings are an excellent comfort food for winter. The dish is made with a combination of peas, carrots, spices, and some easy to make dumplings. It takes about an hour to make the recipe. I love it for lunch on a cold winter’s day.

We used boneless, skinless chicken breasts in this recipe simply because we were unable to locate thighs. If you have thighs on hand, by all means use them. I can say that the breasts do a nice job, however. We add thyme to the recipe, you may also consider adding some sage. If you are a garlic lover, you might want to add some to the dumplings just to spice them up a little more. The size of the dumplings really depends on your preference. This recipe makes about 16 one half golf ball size dumplings. If you want to make them bigger or smaller, feel free to do so. Just remember they will swell as they cook in the soup.

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[btn color=”orange” target=””]Ingredients:[/btn]

• 350 grams of chicken breasts
• 1 small onion, chopped
• 2 cups of chicken stock
• 1 cup of water
• 1 small carrot, cubed
• 1/2 cup of frozen peas
• salt and pepper
• 1/2 tsp of thyme
• 1 tbsp of flour
• 2 tbsp of butter
• olive oil

for dumplings:

• 1 cup flour
• 1 tsp baking powder
• 1 tbsp melted butter
• 1/3 cup plus 1 tbsp milk
• salt and pepper

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• Servings: 4
• Level: Easy
• Time: 1 hour
• Cuisine: American

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Recipe Rating:

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[btn color=”orange” target=””]Cooking Video:[/btn]

[btn color=”orange” target=””]Method:[/btn]

1. Add olive oil to a medium size pot and add the chicken in. Fry it, over medium heat, until it’s light brown. This should take about 4 or 5 minutes. Remove it and set it aside.
2. Add the butter in the same pot. Using a wooden spoon, swirl it around to deglaze the pot. Add in the onion, carrots, thyme salt, and pepper. Stir and cook, over medium heat, until the vegetables slightly soften. This should take approximately  3-4 minutes. Add in the flour. Stir and cook it for an additional minute or two until the flour is cooked and has nicely coated the vegetables.
3. Put the chicken back in. Add in the chicken stock and water. Bring it to a boil. Lower the heat to low, place a lid on, and simmer it for 20 minutes.
4. While the soup is simmering, make the dumplings by combining all the ingredients in a mixing bowl. Using a spatula, mix until everything comes together. This will make about 16 small dumplings.
5. After the soup has simmered for 20  minutes, tear off half golf ball chunks of the dumpling mixture, and add them to the soup. Cover and allow it to simmer for another 15 minutes.
6. Ladle the chicken and dumplings into a bowl. Serve and enjoy them.

David Hood+

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