Chicken and Dumplings
Delicious and healthy chicken stew topped with fluffy dumplings
Servings: 6
Ingredients
- 1 boneless skinless chicken breast
- 2 boneless skinless chicken thighs
- 2 cartons good quality chicken broth, 900 ml cartons or 7 cups homemade
- 1 onion
- 2 stalks celery
- 1 bay leaf
- 2-3 sprigs fresh thyme or ½ tsp dried thyme leaves
- 2 potatoes
- 3 carrots
- 1 cup chopped green beans fresh or frozen
- 1 cup frozen peas
- 1 tsp salt more or less depending on sodium level in chicken broth and if you use potatoes or not
- fresh chopped parsley
- fresh cracked black pepper
Dumplings
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 Tbsp vegetable oil or other light tasting oil, not olive oil
Instructions
- Add chicken broth to a large pot with a lid and bring to a boil. Reduce to medium simmer.
- Chop onion and celery and add to broth along with the bay leaf and fresh thyme. If using sodium reduced chicken broth, add a bit of salt.
- Add chicken pieces to broth, cover pot with lid and poach on a gentle simmer for 10 minutes. Remove chicken to a plate to cool slightly.
- Peel and chop carrots and potatoes into bite sized chunks. Add to simmering broth.
- When chicken is cool enough to handle, chop or shred using 2 forks into chunks. Return to pot.
- Make up dumpling batter by sifting together flour, baking powder and salt. Add oil to mix and stir. Dump into dry ingredients and stir until just combined. Do not over mix.
- Rinse frozen peas and carrots to remove any ice. Add to pot, along with fresh chopped parsley and increase temperature to medium high.
- Drop 6 large spoonfuls of batter onto top of simmer stew. Reduce heat to medium low, cover and simmer for 15 minutes. If making smaller dumplings, simmer for 12 minutes.
- Serve with fresh cracked black pepper if desired and extra fresh herbs.