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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