Chicken and Dumplings

The recipe Chicken and Dumplings can be made in approximately 45 minutes. For $1.56 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 382 calories, 27g of protein, and 11g of fat each. This recipe is liked by 678 foodies and cooks. Head to the store and pick up flour, thyme, flour, and a few other things to make it today. It works well as a reasonably priced main course. It is brought to you by Jo Cooks. With a spoonacular score of 93%, this dish is super. Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings), Chicken Shui Jiao (boiled Chicken Dumplings), and The Best Chicken & Dumplings are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent.Add thyme to the pot and the 4 cups of chicken broth. In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big as you wish.Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

 

Step by step:

1. In a large Dutch oven add the olive oil and heat over medium-high heat.

2. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent.

3. Add thyme to the pot and the 4 cups of chicken broth. In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big as you wish.Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

Nutrition Information:

covered percent of daily need

 

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