Homestyle Chicken and Dumplings with Carrots and Peas
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 4 carrots, sliced into rounds
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Melt 2 tablespoons of the butter in a large pot over medium heat. Add the chicken pieces, onion, celery, and carrots. Cook for 6 to 8 minutes until the chicken is lightly browned and the vegetables begin to soften.
- Pour in the chicken broth and stir in the thyme and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
- While the broth simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and remaining melted butter until a soft dough forms. Do not overmix.
- Drop spoonfuls of the dumpling dough directly into the simmering broth. Cover the pot and cook for 12 to 15 minutes without lifting the lid.
- Stir in the frozen peas during the final 3 minutes of cooking. The dumplings should be firm and cooked through when done.
Notes
Keep the pot covered while the dumplings cook to trap steam and ensure they rise properly. If the broth thickens too much after cooking, add a splash of extra broth when reheating leftovers on the stovetop.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Mixing bowl, Knife, Cutting board