Chicken Soup with Dumplings & Peas

30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #11366

November 28, 2013



"This recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a delicious meal that warms you to the bone! This is ready in around one hour, so it`s great to make for busy weeknight dinner"

Original is 4 servings

Nutritional

  • Serving Size: 1 (511.7 g)
  • Calories 594.3
  • Total Fat - 24.4 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 244 mg
  • Sodium - 904.1 mg
  • Total Carbohydrate - 42.7 g
  • Dietary Fiber - 5.2 g
  • Sugars - 7.2 g
  • Protein - 49.9 g
  • Calcium - 309.5 mg
  • Iron - 4.2 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a 5- to 6-quart heavy pot with a tight-fitting lid heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add garlic; cook 1 minute. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Add chicken cubes; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

Step 2

Meanwhile make the dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter (it should be just a little thicker than pancake batter and should easily drop from the tip of a spoon, add additional 2 tablespoons milk if too thick). Set aside.

Step 3

Stir peas into pot.

Step 4

Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Step 5

Serve!

Tips


No special items needed.

0 Reviews

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