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Easy Chicken and Dumplings

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 20 mins
Total time 40 mins
Yield

Serves 4 (serving size: 1 1/2 cups soup and 4 dumplings)

Pillowy dumplings flecked with fragrant fresh herbs cook drop-style in the stock mixture.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh thyme, divided
  • 2 tablespoons chopped fresh tarragon, divided
  • 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

Nutrition Information

  • calories 397
  • fat 13.2 g
  • satfat 5.2 g
  • monofat 5 g
  • polyfat 1.2 g
  • protein 34 g
  • carbohydrate 34 g
  • fiber 3 g
  • cholesterol 90 mg
  • iron 3 mg
  • sodium 608 mg
  • calcium 174 mg

How to Make It

  1. 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.

  2. 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.