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RECIPE
16 INGREDIENTS12 STEPS55MIN

Chicken and Dumplings

3.2
6 Ratings

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PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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This is one of our all-time favorite recipes, and for good reason: it's a modern take on a comforting classic. Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth.
55MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
to taste
2 1/2 cups
Water
2 cloves
6
Scallions
1 stalk
1/2 cup
Field Peas
1/4 tsp
Baking Powder
1/4 tsp
10 sprigs
4 Tbsp
to taste

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Nutrition Per Serving

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CALORIES
589
FAT
28.2 g
PROTEIN
25.5 g
CARBS
59.1 g

Cooking Instructions

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Step 1
Chop the Fresh Parsley (10 sprig) and crush the Garlic (2 clove) . Chop the Chicken (0.5 pound) into manageable pieces.
Step 2
Heat a generous splash of Olive Oil (to taste) in a saucepot (around 2 quarts) over medium-high heat. Once hot, add the chicken pieces and a generous pinch of Kosher Salt (to taste) and brown them until cooked through. Don't worry if pieces stick to the bottom, this will give the soup flavor.
Step 3
Once cooked through and browned, remove from the pot. Fill the same saucepot with Water (2 1/2 cup). Add the Fresh Thyme (2) and crushed garlic. Place over high heat, and stir to get the browned bits off the bottom.
Step 4
Trim Scallion (6), Carrot (1), and Celery (1 stalk) then cut in half and add to the pot along with Field Peas (1/2 cup) and cover.
Step 5
Once the pot has come to a boil, reduce heat to low. Cook for 15-20 min, or until all of the vegetables are fully cooked and tender, but not mushy.
Step 6
Meanwhile, prepare the dumplings by combining All-Purpose Flour (1/2 cup), Baking Powder (1/4 teaspoon), and Salt (1/4 teaspoon). Add in water, and mix gently, just to combine. DO NOT over-mix.
Step 7
Gently roll into a 1-inch wide snack, and cut into 1/4-inch thick pieces.
Step 8
Coat cut pieces in extra flour and toss gently to seperate.
Step 9
Once the veggies are cooked to desired doneness, remove from the liquid and set aside, and discard the thyme.
Step 10
Set the raw dumplings into the simmering broth, and cover the pot. While the dumplings are cooking, cut the carrots, celery, and scallion into a small dice.
Step 11
Cook the dumplings for 10-15 min, gently stirring every 5 minutes. Once the dumplings are cooked through and tender add the chicken, parsley and cut veggies. Remove from the heat and add the Sour Cream (2 ounce).
Step 12
Season to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste).

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Nutrition Per Serving
Calories
589
% Daily Value*
Fat
28.2 g
36%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
70.0 mg
23%
Carbohydrates
59.1 g
21%
Fiber
8.6 g
31%
Sugars
5.9 g
--
Protein
25.5 g
51%
Sodium
1122.5 mg
49%
Vitamin D
--
--
Calcium
227.9 mg
18%
Iron
6.0 mg
33%
Potassium
702.8 mg
15%
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