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Chicken and Dumpling Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • Chopped fresh parsley for serving

Instructions
 

  • Heat a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until lightly browned on all sides.
  • Add the onion, carrots, celery, and thyme to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
  • Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes.
  • While the stew simmers, stir together the flour, baking powder, and 1/2 teaspoon salt in a bowl. Add the milk and melted butter, mixing just until a thick dough forms.
  • Drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid.
  • Remove the pot from the heat. Sprinkle with chopped parsley before serving.

Notes

Keep the broth at a steady simmer before adding the dumplings so they cook evenly through steam. If the stew thickens too much on reheating, stir in a splash of broth to loosen it. Leftovers store well in the refrigerator for up to three days.
Course: Soup
Cuisine: American
Equipment: Large Pot, Mixing Bowl