Easy One Pot Chicken and Herb Dumplings

Easy One Pot Chicken and Herb Dumplings

A classic comfort dish that is lightened up without sacrificing flavor and comes together easily in one pot!

 #Easy #One #Pot #Chicken #and #Herb #Dumplings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: -5 servings
Calories: 456kcal

Ingredients:

• Chicken:
• 1 lb boneless, skinless chicken breasts, (sliced thin)
• 1 tbsp olive oil
• salt and pepper, (to taste)
• Soup:
• 1 tbsp olive oil
• 1 small onion, (diced)
• 2 celery stalks, (sliced)
• 2 carrots, (peeled and sliced)
• 2 cloves garlic, (minced)
• 1/4 cup all-purpose flour, (or sub with thickener (arrowroot, corn starch, flour of choice))
• 4 cups unsalted chicken stock
• 1/2 cup low-fat milk, (or milk of choice, half and half or cream)
• 1/2 tsp salt, (more or less, to taste)
• 1/4 tsp black pepper, (more or less, to taste)
• 2 bay leaves
• 1/4 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• Dumplings:
• 1 cup all-purpose flour, (or sub flour of choice)
• 1 1/2 tsp baking powder
• 1/4 tsp salt, (more or less, to taste)
• 1/8 tsp black pepper, (more or less, to taste)
• 1 tsp dried chives
• 1/2 tsp dried parsley, (I use lightly dried)
• 1/4 tsp onion powder
• 1/2 cup low-fat milk, (or milk of choice)
• 2 tbsp butter, (cut)

Instructions:

1. In a large, deep pot set over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breast. Season with salt and pepper - to taste. Cook on each side 4-5 minutes, until internal temperature reaches 160 degrees F. Remove to plate, shred or cut into cubes and set aside.
2. Add 1 tablespoon of olive oil to the pot, followed by onions, carrots, and celery. Stir the mixture together, scraping along the bottom of the pan with a wooden spoon to remove any brown bits left from cooking the chicken. Cook 5-7 minutes. Add the minced garlic and saute for 1 minute.
3. Add the flour and cook for one minute, stirring to fully coat the vegetables. Pour in the stock and milk. While the liquid simmers, stir consistently until it starts to thicken. 
4. Sprinkle in the seasonings: salt, pepper, bay leaves, onion powder, and thyme. Stir to mix. Cover and allow to simmer for 8-10 minutes. Add the chicken back to the pot to warm with the peas and corn. Remove the bay leaves. Give it a good stir and re-cover.
5. While that is simmering, combine ingredients for the dumplings into a medium bowl. First combine the flour, baking powder, salt, pepper, chives, parsley, and onion powder. Pour in the milk and stir slightly. Add the butter 1 tsp at a time or in small chunks. This will make it easier to cut the butter into the flour with a fork. Mix well.
6. Reduce the heat to low. Using a scooper, drop 2 tablespoon-sized balls into the soup. Batter should make 8 dumplings if using a 2-tablespoon scoop. Cover and allow the dumplings to firm up, approximately 10-12 minutes. The dumplings will increase to 2-3 times their size.
7. Season with salt and pepper, to taste. Serve immediately, garnished with dried chives and parsley.

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