Warm Up Your Winter Day With This Veggie-Filled Chicken & Dumpling Recipe

Makes 5 Servings

Ingredients (Soup)

1 tablespoon olive oil
3 celery stalks
3 carrots
1 medium onion
2 cups canned or frozen peas (drain if canned, no need to thaw if frozen)
1.5 lbs. boneless, skinless chicken breast
4 cups chicken stock
2 cups bone broth
1 bay leaf
2 tablespoons flour
1 teaspoon dried thyme
Ground pepper to taste

Ingredients (Dumplings)

1 cup all-purpose flour
1.5 teaspoon baking powder
½ teaspoon salt
1 teaspoon dried thyme
2/3 cup milk
1 bay leaf
1 teaspoon dried thyme
Ground pepper to taste

  1. Combine all dry dumpling ingredients in a medium bowl, whisk thoroughly to mix. Add milk and gently stir to combine. Set aside to rest.
  2. Meanwhile, chop celery, carrots, and onion into 1/4-inch pieces. Cut chicken into bite-size pieces.
  3. In a large pot, heat oil over medium-high heat. Add chopped onion, celery, and carrots. Sauté for 5-6 minutes.
  4. Add chicken cubes and cook for 6-7 minutes, turning chicken to cook through evenly.
  5. To your pot, add 2 tablespoons of flour and stir to coat. Cook flour for 1 minute. Add bone broth, a little at a time, stirring constantly after each addition to form a thick sauce.
  6. Add the stock, bay leaf, peas, and thyme. Bring the burner down to medium-low heat, then cover and simmer for 10 minutes.
  7. Use a spoon to scoop balls of dumpling mix into the pot. Cover the pot and simmer for 15 minutes, turning dumplings halfway through.
  8. Add ground pepper to taste and serve.

Notes: Feel free to substitute 3 cups leftover cooked chicken rather than raw. If using pre-cooked chicken, skip step 4.

Calories 521; Total Fat 13.6g; Saturated Fat 1.9g; Sodium 855mg; Carbs 41.4g; Sugars 9.5g; Fiber 5.6g; Protein 54g

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