Chicken and Dumplings
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 380 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 81 milligrams
- Sodium
- 804 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Protein
- 33 grams
- Sugar
- 8 grams
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 20-ounce package peeled and diced butternut squash
4 stalks celery, finely chopped
1 medium onion, finely chopped
2 cups lower-sodium chicken broth
2 sprigs dill plus 2 tablespoons chopped fresh dill
1/2 cup white whole wheat flour
1 teaspoon baking soda
1 tablespoon cold unsalted butter, cut up
1/4 cup lowfat (1-percent) milk
1 cup frozen peas, thawed
Directions
- Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
- Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
- Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
- Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.