Posted on June 1, 2016

Chicken and Dumplings

Makes 4 servings


Chicken and Dumplings Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chucks
  • Kosher salt and freshly ground black pepper
  • One 20-ounce package peeled and diced butternut squash
  • 4 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 cups lower-sodium chicken broth
  • 2 sprigs dill plus 2 tablespoons chipped fresh dill
  • 1/2 cup lowfat (1 percent ) milk
  • 1 cup frozen peas, thawed


  1. Heat the oil in a large saucepan over medium-high heat until hot.
  2. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil.
  3. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through.
  4. wait about 2 minutes.
  5. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
  6. Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft.
  7. Wait about 5 minutes, then add the broth, dill sprigs and 3 cups water. Bring to a boil and reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash for about 15 minutes.
  8. Meanwhile, whisk together the floor, baking soda. 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs.
  1. Stir in the milk just until a dough forms.
  2. Stir the chicken and peas into the broth and bring to a simmer.
  3. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes.
  4. Uncover and simmer until the dumplings are cooked through, about 3 minutes.
  5. Discard the dill sprigs.
  6. Top with chopped dill and serve

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