Easy Chicken And
Dumplings Recipe
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)
2 tablespoons
butter
1/2 cup 2%
reduced-fat milk
How to Make It :
Step 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.
Step 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.