Chicken & Dumplings Soup Or Stew
"Call this a thick soup or stew, whatever you call it, it's delicious comfort food made with chicken and topped with dill dumplings, this will warm your soul! This is made with cooked chicken so it's quite easy and quick and works also with leftover turkey"
Original is 6 servings
Ingredients
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Nutritional
- Serving Size: 1 (428.3 g)
- Calories 273.9
- Total Fat - 9 g
- Saturated Fat - 4.6 g
- Cholesterol - 216 mg
- Sodium - 1244.3 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 3.2 g
- Sugars - 5.6 g
- Protein - 20.2 g
- Calcium - 178.3 mg
- Iron - 3.5 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, sliced carrots, and thyme. Cover and cook about 5-7 minutes, stirring until the onion is softened.
Step 2
Sprinkle in garlic powder, cayenne and 1/4 cup flour; cook, stirring about 1-2 minutes.
Step 3
Stir in chicken stock, season with salt and pepper. Bring to a boil while stirring occasionally.
Step 4
Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 25 minutes, stirring occasionally.
FOR THE DUMPLINGS
Step 5
In a medium bowl, whisk together 3/4 cup flour, baking powder, dill, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1/2 cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.
Step 6
Stir peas into stew. Drop dumpling batter by tablespoonfuls on top of the simmering liquid,spaced apart. Cover with a tight-fitting lid and continue to simmer until dumplings are firm, 15-20 minutes.
Tips
No special items needed.
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