Chicken and Dumplings
Fall is in the air and I cannot tell you how excited this makes me! Sure, I know I sound like every basic girl right now but my love for fall in Washington is true and pure. There's really nothing I love more than when the rain starts pouring, the air turns crisp and cool and the leaves start falling.
And since I'm in love with the season that's upon us, I not even ashamed to admit that I bolted at the opportunity to make my first pot of fall soup on that first chilly, rainy evening. Move over, grilled corn on the cob and burgers, it's time for soup to take the stage!
Nothing screams “I love soups” and “let’s kick off fall” more than chicken and dumplings, aka comfort food in a bowl! Simple, classic and hearty, these chicken and dumplings are like a hug for your mouth. With so little ingredients and hardly any prep time on the stove, this will become one of your new fall standbys.
So go get your soup on!
Chicken and Dumplings
Adapted ever so slightly by Martha Stewart's Chicken and Dumplings
Ingredients
3 tablespoons butter
1 onion, chopped
5 carrots, peeled and cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 cup flour
2 cups chicken broth
Salt and pepper to taste
2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
2 tablespoons chopped fresh dill
1 3/4 teaspoons baking powder
1/2 cup milk
1 package (10 ounces) frozen peas
Directions
In a Dutch oven, heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, about 20 minutes.
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. Set aside.
Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart. Cover, and simmer until chicken is tender and dumplings are firm, about 20 minutes. Serve and enjoy!
