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RECIPE
17 INGREDIENTS10 STEPS1HR

Chicken and Dumplings

5.0
1 Ratings
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Messy Kitchen Happy Belly
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When you're searching for a great comfort food on a chilly night, look no further! This chicken and dumplings recipe brings together all the flavors you love from chicken pot pie into a lighter stew, topped with a fluffy dumpling! And really, what isn't better topped with a fluffy dumpling?

1HR

Total Time
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
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Ingredients
US / METRIC
Servings:
6
Serves 6
1 1/3 cups
1 tsp
Baking Powder
1 tsp
2 Tbsp
1/2 Tbsp
1/2 cup
2% Reduced Fat Milk
3 Tbsp
1
Small  Yellow Onion , minced
3
Carrots , diced
2 stalks
Celery , diced
1/2 Tbsp
Fresh Thyme Leaves
1 tsp
Dry Mustard
3 cups
Low-Sodium Chicken Broth
1.3 lb
2 cups
1/2 cup
Frozen Sweet Corn
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
503
FAT
24.8 g
PROTEIN
21.7 g
CARBS
48.8 g

Directions

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Step 1
In a large soup pot, heat Olive Oil (3 tablespoon) over medium heat for 2 minutes. Add Yellow Onion (1) and saute until translucent. Add Carrot (3) and cook for 5 minutes. Add Celery (2 stalk) and Fresh Thyme Leaves (2 teaspoon) and cook for 5 minutes.
Step 2
Once the diced Carrot are cooperating, stir in the All-Purpose Flour (1 cup) and Dry Mustard (1 teaspoon) to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together.
Step 3
Slowly mix in Low-Sodium Chicken Broth (3 cup), stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.
Step 4
Add Chicken Breast (1.25 pound) seasoned with Salt and Pepper (to taste) to broth mixture. Bring the broth back to a boil, then reduce heat and cook until chicken is cooked through.
Step 5
While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together All-Purpose Flour (1/3 cup), Baking Powder (1 teaspoon), and Salt (1 teaspoon). Once combined, add chopped fresh Italian Flat-Leaf Parsley (2 tablespoon) and mix again.
Step 6
Once mixed, cut in your Unsalted Butter (2 teaspoon). Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in 2% Reduced Fat Milk (1/2 cup) with a fork until the batter comes together.
Step 7
Gently roll dumplings to the size of a large-ish golf ball. Don't overwork the dough, just gently guide them to be the best dumpling they can be. Set aside.
Step 8
Back to the stew. Once your chicken is cooked, add the Green Beans (0.5 pound) and Frozen Sweet Corn (1/2 cup) to the pot and adjust Salt and Pepper (to taste).
Step 9
Gently drop dumpling balls on top of your stew, then cover and cook for 12 minutes until dumplings fluff up and are cooked through. Don't take the lid off while they're cooking!
Step 10
Serve warm in bowls.

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Nutrition Per Serving
Calories
503
% Daily Value*
Fat
24.8 g
32%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
44.1 mg
15%
Carbohydrates
48.8 g
18%
Fiber
5.2 g
19%
Sugars
7.9 g
--
Protein
21.7 g
43%
Sodium
1066.0 mg
46%
Vitamin D
0.2 µg
1%
Calcium
122.1 mg
9%
Iron
3.4 mg
19%
Potassium
589.9 mg
13%
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