Spring Chicken and Dumplings

Name: Spring Chicken and Dumplings
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large Yellow onion, chopped; 2 large Carrots, peeled and sliced; 2 stalks Celery, sliced; 8 cups Chicken broth; 1 cup Frozen peas; 1 tsp Dried thyme; 0.5 tsp Black pepper; 1 tsp Salt, or to taste; 2 cups All-purpose flour; 1 tbsp Baking powder; 0.5 tsp Salt; 0.5 cup Cold butter, cubed; 0.75 cup Milk; 2 tbsp Fresh parsley, chopped (for dumplings and garnish)

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This heartwarming dish brings a touch of spring to a beloved comfort food. Succulent pieces of chicken are simmered with bright carrots, celery, and peas, infused with fresh herbs like parsley and thyme. Light and airy dumplings, flecked with herbs, cook directly in the flavorful broth, making for a satisfying and complete meal perfect for a chilly March evening.

speichern

Prep Time25 min

Cook Time50 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or PotMeasuring cups and spoonsCutting boardKnifeMedium bowlPastry blender (optional)

Instructions

1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Stir in dried thyme, black pepper, and 1 teaspoon of salt.
3
Pour in chicken broth and bring to a simmer. Return the cooked chicken to the pot. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.
4
While the soup simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and 0.5 teaspoon salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in milk and 1 tablespoon of fresh parsley until just combined (do not overmix).
5
Increase heat of the soup to a gentle boil. Drop the dumpling dough by the tablespoonful directly into the simmering broth. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during cooking.
6
Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh parsley.

Nutrition

Calories520 kcal

Protein38g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use chicken stock instead of broth?

Yes, chicken stock can be used interchangeably with broth. Stock tends to be richer, which will add more depth of flavor to the dish.

My dumplings came out dense, what went wrong?

Dumplings can become dense if the dough is overmixed or if the lid is lifted during cooking, releasing steam. Mix the dough just until combined and resist the urge to peek during the cooking process to keep them light and fluffy.

Can I make this dish ahead of time?

The soup base can be prepared a day in advance and stored in the refrigerator. Reheat gently and then prepare and cook the dumplings just before serving for the best texture.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.