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Chicken and Dumpling Stew Stretched with Extra Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-size pieces
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 large onion, diced
  • 2 medium potatoes, cubed
  • 1 cup frozen peas
  • 5 cups chicken broth
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced

Instructions
 

  • Heat a large pot over medium heat and add the chicken pieces. Cook until lightly browned on all sides.
  • Add the onion, carrots, celery, potatoes, and garlic to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
  • Pour in the chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes.
  • In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and cook for 10 minutes without lifting the lid.
  • Stir in the frozen peas and cook for 3 more minutes until the peas are heated through and the dumplings are cooked.

Notes

Use any extra vegetables you have on hand, such as green beans or corn, to stretch the stew even further without changing the cooking time. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl