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
How to Make It
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.
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.
This recipe was so easy, and the dumplings were so good. We did have a problem with some of the dumplings dissolving- I think it occurred because I stirred it too soon after dropping them in the broth- but despite that it was really good! Also, we used dried herbs and still thought this was amazing
This is really good. It will be even better, more stars, the next time I make it. I made my dumplings too big. They poof up when they cook. Keep them small and add more broth than the recipe lists. I only had dried herbs, my local store was out of the fresh, and the taste was very good. Next time I will also use heart smart bisquick for the drop dumplings. Much easier and the same texture.
This was delicious, made with leftover chicken and homemade stock. I had a problem with the dumplings - they were too soupy (before going in!), but still tasty. When I was cleaning up, I noticed that the dough had stiffened up some, so next time I think I will let it sit a few minutes before dropping the dumplings in.
I have never made a good dumpling. This was easy (after the chopping was done...took longer than I anticipated), but was well worth it!!! Used low salt chicken stock instead of unsalted. This is definitely a keeper for us. YUM!!!