Description
A comforting dish featuring tender chicken, dumplings, and a rich broth.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1/2 onion, diced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 1 teaspoon chicken bouillon (I like “Better than Bouillon chicken base”)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 2 cups cooked chopped/shredded chicken
- 1 1/2 cup frozen peas and carrots
- 1/4 cup heavy cream
- 1 1/4 cup self-rising flour
- 3/4 cup self-rising yellow cornmeal
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- In a large stockpot or Dutch oven over medium heat, add olive oil, onion, and celery. Saute until the onion is beginning to turn translucent.
- Add chicken broth, bouillon, salt, pepper, thyme, chicken, and peas and carrots. Stir to combine, then increase heat to bring the ingredients to a simmer.
- Add heavy cream and stir to combine.
- In a small mixing bowl, whisk together self-rising flour, self-rising cornmeal, and salt.
- Add the milk to the cornmeal mixture and stir until a soft dough forms.
- Scoop rounds of dough onto the simmering broth. Let the dumplings cook for 10 minutes uncovered, then place a lid on the pot and cook for 10 minutes more.
- Remove the lid and check the dumplings to make sure they’re cooked through–they should be soft and fluffy in the middle (similar to the interior of a biscuit), not wet and gummy.
- Remove from heat and serve warm.
Notes
- This dish is best served warm and can be made with leftover chicken.
- Feel free to add additional vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg