Chicken & Dumplings Recipe

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Yummy

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.42 view details
  • 7 tablespoons butter (divided into 3 tablespoons and 4 tablespoons)
  • 1 turn of EVOO
  • 1 onion diced
  • 5 carrots, cleaned and cut into 1-inch pieces
  • ½ tsp dried thyme
  • 1 ¼ cup + 2 Tbs flour (divided into ½ cup and ¾ cup)
  • 16 oz chicken broth
  • Coarse salt, and pepper, to taste
  • 1 ¾ pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • 1 Tbs Tabasco
  • 3/4 cup milk
  • ½ tsp salt
  • 2 eggs
  • 1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, add 1 turn of EVOO, melt 3 tablespoons butter over medium heat.
  2. Add onion, carrots and thyme.
  3. Cook… stirring until onion softens, about 5 minutes.
  4. Add ¾ cup flour; cook, while constantly stirring, 30 seconds.
  5. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste.
  6. Salt & pepper cut chicken and add to pot, reduce heat to medium-low.
  7. Add Tabasco, cover; cook, stirring occasionally, 20 minutes.
  8. While the chicken is cooking, melt 4 tablespoons butter in a heavy skillet.
  9. Add milk and bring to a boil.
  10. Add ½ tsp salt to ½ cup + 2 Tbs flour and, whisk well. (The mixture will be pasty and sort of difficult to whisk, just mix it the best you can so the butter and flour are incorporated.)
  11. Remove from heat and let sit for 2 minutes.
  12. Add 2 eggs, 1 at a time – mix fast and hard.
  13. Once chicken has been cooking for 20 minutes, stir in peas.
  14. Raise heat to return to a simmer, drop dumpling batter into the soup by tablespoonfuls, (They grow while they cook, so be sure to space them out.)
  15. Reduce heat so soup maintains the lowest possible simmer.
  16. Cover and simmer for additional 20 minutes, until chicken is tender and dumplings are firm.
  17. I add red papper flakes when serving but I like it hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 525g
Recipe makes 4 servings
Calories 626  
Calories from Fat 259 41%
Total Fat 29.26g 37%
Saturated Fat 15.63g 63%
Trans Fat 0.12g  
Cholesterol 245mg 82%
Sodium 885mg 37%
Potassium 861mg 25%
Total Carbs 53.45g 14%
Dietary Fiber 7.1g 24%
Sugars 10.52g 7%
Protein 36.79g 59%
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