Description
A comforting dish of chicken stew with fluffy dumplings, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- to taste Salt and black pepper
- 1 cup frozen peas
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons unsalted butter, melted
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and add cubed chicken. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add milk and melted butter; stir just until combined. Do not overmix.
- Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and let cook for 15 minutes without lifting the lid.
- Remove lid, stir in frozen peas, and cook for an additional 2-3 minutes until peas are heated through.
- Serve warm.
Notes
- This dish is best served immediately but can be stored in the refrigerator for up to 3 days.
- Leftovers can be reheated on the stove or in the microwave, adding a little broth if necessary to loosen the stew.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg