Chicken and Dumplings // Easier than you think ❤️ Step by Step

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Boil chicken in a pot until fully cooked.

Shred the chicken and cover it to keep it moist.

In a large Dutch oven, set heat to a little lower than medium and add 3 tablespoons of butter.

Add half of a medium large onion and sauté for about 1 minute.

Add 2 medium sliced celery ribs and 2 cups of carrots, then add 2 large garlic cloves, 0.5 teaspoon crushed rosemary, 0.5 teaspoon dried thyme leaves, and 2 bay leaves.

Lower the temperature to low, cover, and cook for 6 minutes, stirring occasionally.

In a small saucepan on medium low, melt 4 tablespoons of butter.

Add 7 tablespoons of all-purpose flour and whisk continuously until golden and nutty.

Add the roux to the pot with vegetables and whisk until smooth.

Add 6 cups of chicken broth and 1.5 tablespoons of better than bouillon chicken base, whisking until dissolved.

Add the shredded chicken to the pot and simmer on low while preparing dumplings.

In a mixing bowl, combine 1 cup of all-purpose flour, 1.75 teaspoons of baking powder, 0.5 teaspoon of salt, 0.5 teaspoon of rubbed sage, and pepper to taste.

Mix the dry ingredients well, then add 0.5 cup of whole milk plus 1 tablespoon, mixing gently until no dry flour remains.

Spoon the dumpling mixture into the pot in tablespoonfuls, being careful not to move them around.

Add 1.5 cups of frozen peas to the pot before covering it again.

Cover and let the dumplings simmer for 15 minutes without lifting the lid.

Taste the dish before serving to ensure seasoning is perfect.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens