Chicken and dumplings are a notoriously time-consuming enterprise, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this is the recipe for you. In just under 45 minutes, you can turn the quintessential ingredients for chicken and dumplings—celery, carrots, onion, garlic, chicken, and herbs—into a weeknight dinner favorite. Pillowy dumplings flecked with fragrant fresh herbs cook drop-style in the stock mixture. This recipe is also a great way to use up leftover chicken or Thanksgiving turkey and vegetables if you have them.
1 tablespoon olive oil
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh tarragon, divided
2 celery stalks, cut diagonally into 1/4-inch-thick slices
2 carrots, cut diagonally into 1/4-inch-thick slices
1 medium onion, chopped
2 garlic cloves, minced
3 cups unsalted chicken stock (such as Swanson)
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
2 tablespoons butter
1/2 cup 2% reduced-fat milk
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil to pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion, and garlic; sauté 5 minutes or until vegetables are crisp-tender. Add stock; bring to a boil. Add chicken, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium; cover and simmer 10 minutes or until chicken is done.
Combine flour, baking powder, remaining 1 tablespoon thyme, remaining 1 tablespoon tarragon, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist. Drop dough, 2 teaspoons at a time, into stock mixture, forming 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through.
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