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| INGREDIENTS |
| 3 tbsp |
unsalted butter |
| 1 |
medium onion, cut into 1 inch pieces |
| 5 |
medium carrots, cut cross-wise into 1 1/2 inch pieces |
| 1/2 tsp |
dried thyme |
| 1 c |
flour, spooned lightly in measuring cup and leveled with a knife |
| 1 |
14.5 oz. reduced sodium chicken broth |
| |
salt and pepper to taste |
| 1 1/2 lbs |
boneless, skinless chicken thighs, cut into 2 inch pieces (remove all visible fat) |
| 2 tbsp |
chopped fresh dill or 3/4 tsp. dried |
| 1 3/4 tsp |
baking powder |
| 1/2 c plus 2 tbsp |
2% milk |
| 1 |
10 oz. package frozen peas |
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| RECIPE |
- Melt butter in large dutch oven over medium heat.
- Add onion, carrots, and thyme, cover and cook stirring occasionally until onion is soft (about 5 minutes).
- Sprinkle 1/4 cup flour over veggies and stir to coat for 30 seconds.
- Add broth slowly and bring to a boil stirring constantly, season with salt and pepper to taste.
- Put chicken pieces in pot; reduce heat to medium-low. Cover and cook for 20 minutes, stirring occasionally.
- While chicken is cooking prepare dumplings.
- Whisk together in a medium bowl 3/4 cup flour, dill, baking powder and 1/2 tsp. salt
- With a fork, gradually stir in 1/2 c. milk to form a moist soft batter. It should be a little thicker than pancake batter and should be easily dropped from spoon. You may add additional milk 1 TBSP at a time if it is too thick.
- Stir peas into pot.
- Drop batter in simmering liquid keeping them very spaced apart; very important as they will grow.
- Cover and simmer until chicken is tender and dumplings are firm; about 20 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup with 2 dumplings
NUMBER OF SERVINGS:
5
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| NUTRITION FACTS |
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| Calories |
529 |
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| Total Fat |
18 g |
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| Sodium |
213 mg |
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| Total Carbohydrates |
47 g |
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| Fiber |
7 g |
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| Protein |
44 g |
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