Chicken Stew with Parsley Dumplings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 40
- Cholesterol
- 84
- Sodium
- 1866
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 teaspoon vegetable or olive oil
2 cups chopped onions
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
Directions
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.