Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garlic, onions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. 

Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes. 

Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken and Dumplings

Recipe courtesy of Ree Drummond

Hearty Chicken and Dumplings Lightened-Up

Recipe courtesy of Food Network Kitchen

Lightened-Up Slow-Cooker Chicken Buffalo Dip

Recipe courtesy of Food Network Kitchen

Lightened-Up Slow-Cooker Chicken Buffalo Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories