Ingredients
- 3 tablespoons butter
- 1 yellow onion, chopped (medium onion)
- 4 medium carrots, diced
- 1/2 teaspoon dried thyme
- 2 garlic cloves (finely minced)
- 1 cup all-purpose flour, divided
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Salt and freshly ground pepper
- 1 1/2 pounds boneless skinless chicken thighs (diced into about cut 2-inch pieces)
- 2 tablespoons chopped fresh dill (or 3/4 teaspoon dried dill weed)
- 1 3/4 teaspoons baking powder
- 1/2 cup milk (more if you need it)
- 1 package (10 ounces) frozen peas (or can use corn)
How to Make
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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.
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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.
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Step 3: Stir peas into pot.
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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.
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Step 5: Serve!
We hope you enjoy this recipe!
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