Chicken and Dumplings – Truly Tasty!

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This was definitely a comfort food week for me. I discovered this recipe on Tasty at the beginning of this year, and now that Fall is in full swing, I decided to give it a try.

Easy, satisfying and delicious, this is comfort food at its best. There are many different versions of chicken and dumplings out there. However, I like this one because it’s very simple to put together, and the dumplings are really delicious without a lot of extra herbs in them. Let’s jump right in!

What you’ll need:

Soup

2 tablespoons olive oil
2 lb boneless, skinless chicken breast
1 cup diced sweet onion
1 cup sliced carrots
3 cloves garlic cloves, chopped/minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced

Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

Instructions

First, let’s prep our ingredients. Slice enough carrots to make one cup, this is usually about two carrots.

Dice enough onion to make one cup, depending on the size of the onion, this could be 1/2 to 1 whole onion. I like to use sweet onions, but you could use yellow if you prefer. · I used the Rapid-Prep Mandoline to slice the carrots AND dice the onions – makes the prep work easier!

I used the Manual Food Processor to chop about five garlic cloves. The recipe calls for three, but we like garlic so I added more.

Next, slice your boneless skinless chicken breast into cubes.

Now we’re ready to cook!

Heat two tablespoons olive oil in 6-Qt Dutch Oven over medium-high heat. Add the chicken and cook until lightly browned on both sides. Remove from Dutch oven and set aside for now.

Add carrots and onions to the pot, cook for about 3 minutes.

Add in your garlic, cooking only one minute just until fragrant.

Reduce heat to medium-low, and add 5 tablespoons unsalted butter and six tablespoons all-purpose flour. Stir continuously for 3 minutes to avoid any lumps.

Add back chicken and any juices that have accumulated while resting into the pot and stir to coat.

Next, add the chicken broth, cream, thyme, and bay leaves and bring to a simmer.

Once the soup is simmering, add in the frozen peas. Cover and cook for 15 minutes.

While the soup is cooking, chop enough flat parsley to make four tablespoons.

Now we can move on to the dumplings! Mix together the flour, baking powder, salt, pepper and Enrichables Pea Protein in a large bowl.

Stir in the heavy cream until the dough is formed.

Use the large scoop to make each dumpling.

Place the dumplings into the simmering soup.

Add in the parsley, cover and let the soup cook for 15 minutes, until the dumplings are cooked through.

All done! Ladle into your bowls, I used my stoneware bowls as they kept the soup nice and warm.

Please let me know if you try this recipe, it is so good and it also freezes very well. That is, if you have any left over!

My recipe video is at the bottom of this post, along with link to this wonderful recipe.

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!