Springtime Chicken and Dumplings

Name: Springtime Chicken and Dumplings
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 lb Boneless, skinless chicken breast, cut into 1-inch cubes; 1 cup Chopped yellow onion; 1 cup Chopped carrots; 1 cup Chopped celery; 6 cups Chicken broth; 1 tsp Dried thyme; 1/2 tsp Black pepper; 1/2 cup Frozen peas; 1/4 cup Fresh parsley, chopped, for garnish; 1 1/2 cups All-purpose flour; 2 tsp Baking powder; 1/2 tsp Salt; 3/4 cup Milk; 2 tbsp Unsalted butter, melted

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This Springtime Chicken and Dumplings recipe offers a delicious and warming experience, ideal for the cooler March days. Lean chicken breast is simmered with carrots, celery, and peas, creating a flavorful and nutritious base. The highlight is the light and airy drop dumplings, cooked directly in the savory broth, absorbing all the wonderful flavors. It's a truly satisfying meal that brings warmth and a touch of homemade comfort to your table.

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Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or potMixing bowlsSpatula

Instructions

1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Stir in the chicken broth, dried thyme, and black pepper. Bring to a simmer.
3
Return the cooked chicken to the pot. Reduce heat to medium-low, cover, and let simmer for 15 minutes to allow flavors to meld.
4
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
5
Stir in the frozen peas into the simmering stew. Drop the dumpling dough by spoonfuls (about 1.5-2 tablespoons each) directly into the hot liquid. Cover the pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through. Do not lift the lid during cooking.
6
Ladle the chicken and dumplings into bowls, garnish with fresh parsley, and serve hot.

Nutrition

Calories480 kcal

Protein35g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I make this ahead of time?

The stew base can be made a day in advance and refrigerated. Reheat gently, then prepare and add the dumplings just before serving for the best texture.

Can I use different vegetables?

Absolutely! Feel free to add other spring vegetables like chopped leeks, green beans, or even some spinach in the last few minutes of cooking.

How do I know the dumplings are cooked through?

The dumplings will be puffed up and firm to the touch. You can also carefully cut one open; the inside should be light and fluffy with no raw dough visible.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.