Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 6

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

David Bonom
This Story Originally Appeared On cookinglight.com

Gallery

Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 1/2 cups soup and 4 dumplings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

397 calories; fat 13.2g; saturated fat 5.2g; mono fat 5g; poly fat 1.2g; protein 34g; carbohydrates 34g; fiber 3g; cholesterol 90mg; iron 3mg; sodium 608mg; calcium 174mg.
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