Easy Chicken and Dumplings PT40M https://img5.recipesrun.com/201907/2019/1018/f6/b/643190/original.jpg 4 servings Ingredients: 1/2 cup 2% reduced-fat milk 2 tbsp. butter 1 tsp. baking powder 4 1/2 oz. all-purpose flour 1/2 tsp. freshly ground black pepper, divided 1/4 tsp. kosher salt, divided 3 cups unsalted chicken stock 2 cloves garlic, minced 1 medium onion, chopped 2 carrots 2 stalks celery 2 tbsp. chopped fresh tarragon, divided 2 tbsp. chopped fresh thyme, divided 1 tbsp. olive oil 1 pound skinless, boneless chicken breast halves
Sponsored Links

Easy Chicken and Dumplings

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.
Read More
    Sponsored Links

    Easy Chicken and Dumplings

    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.
    Read More
    Method
    Ingredients
      • 1/2 cup 2% reduced-fat milk
      • 2 tbsp. butter
      • 1 tsp. baking powder
      • 4 1/2 oz. all-purpose flour
      • 1/2 tsp. freshly ground black pepper, divided
      • 1/4 tsp. kosher salt, divided
      • 3 cups unsalted chicken stock
      • 2 cloves garlic, minced
      • 1 medium onion, chopped
      • 2 carrots
      • 2 stalks celery
      • 2 tbsp. chopped fresh tarragon, divided
      • 2 tbsp. chopped fresh thyme, divided
      • 1 tbsp. olive oil
      • 1 pound skinless, boneless chicken breast halves
    • Step 1
      Heat a large Dutch oven over medium-high heat. Add oil to the pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion, and garlic; saute 5 minutes or until vegetables are crisp-tender.
    • Step 2
      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.
    • Step 3
      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.
    • Step 4
      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 the stock mixture, forming 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through. Enjoy!
    1 / 5
    Previous
    Next step
    Left
      Right
      Sponsored Links
      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 397 Kcal
      • Prep Time 20 Mins
      • Cook Time 20 Mins
      • Total Time 40 Mins
      Sponsored Links
      02 Ingredients
        • 1/2 cup 2% reduced-fat milk
        • 2 tbsp. butter
        • 1 tsp. baking powder
        • 4 1/2 oz. all-purpose flour
        • 1/2 tsp. freshly ground black pepper, divided
        • 1/4 tsp. kosher salt, divided
        • 3 cups unsalted chicken stock
        • 2 cloves garlic, minced
        • 1 medium onion, chopped
        • 2 carrots
        • 2 stalks celery
        • 2 tbsp. chopped fresh tarragon, divided
        • 2 tbsp. chopped fresh thyme, divided
        • 1 tbsp. olive oil
        • 1 pound skinless, boneless chicken breast halves
      03 Method
      • Step 1
        Heat a large Dutch oven over medium-high heat. Add oil to the pan. Add 1 tablespoon thyme, 1 tablespoon tarragon, celery, carrot, onion, and garlic; saute 5 minutes or until vegetables are crisp-tender.
      • Step 2
        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.
      • Step 3
        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.
      • Step 4
        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 the stock mixture, forming 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through. Enjoy!
      05 Author
      Tracy Tracy
      125 Recipes