Chicken and Dumplings

This easy chicken and dumplings is loaded with tender chicken, farm fresh vegetables, and lightly fluffy dumplings in a perfectly seasoned broth.

Course dinner, main meal chicken

Cuisine American

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Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 445kcal

Author Beth Pierce

Ingredients

Chicken Dumpling Stew

1½ tablespoons olive oil
2 large chicken breasts 9-11 ounces each
1 medium yellow onion, chopped
2 ribs celery, chopped
3 large carrots, peeled and chopped
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon dried marjoram
4 cups low-sodium chicken broth
2 tablespoons cornstarch
¾ cup frozen peas
½ cup heavy cream, warmed to room temperature
1 tablespoon chopped fresh parsley

Dumplings

1½ cups cake flour substitute all purpose flour (see notes)
2½ teaspoons baking powder
2 teaspoons granulated sugar
½ teaspoon sea salt
3 tablespoons butter, unsalted or saltd
¾ cup milk, 2% or whole

Instructions

Add the olive oil to a large Dutch oven over medium heat. Brown the chicken breasts on both sides. Plate the chicken.
Add the onion, celery, and carrots to the skillet and cook until the onions and celery are tender, stirring frequently. Reduce the heat to low and add the garlic, onion powder, thyme, rosemary and marjoram. Cook for 1 minute while stirring.
Add the chicken broth (reserve ½ cup) and the chicken to the pot. Bring the mixture to a gentle boil and simmer for 10-15 minutes or until the chicken is tender. Remove the chicken from the pot and shred it.
Mix the cornstarch with the reserved chicken broth and stir it into the soup. Simmer the soup for a few minutes. Add the shredded chicken and peas to the pot. Slowly stir in the cream.
Mix the flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter. Add the milk and stir just until combined. Drop by small spoonfuls into the simmering stew. Cover and simmer for 15 minutes. Do not lift the lid.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat at reduced power for short increments in the mocrowave until warm.

Nutrition