Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 cup unsalted butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 4 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 bay leaves
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup unsalted butter, melted
- 3/4 cup milk
Special equipment needed:
- Large Dutch oven or pot
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp dried sage. Mix well.
2. Add the chicken pieces to the flour mixture and toss to coat evenly.
3. In a large Dutch oven or pot, melt 1/4 cup unsalted butter over medium-high heat.
4. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
5. Remove the chicken from the pot and set aside.
6. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
7. Add the chicken broth, water, chopped carrots, chopped celery, and bay leaves to the pot. Bring to a boil.
8. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
9. Add the frozen peas and heavy cream to the pot and stir to combine.
10. In a separate mixing bowl, combine 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
11. Add 1/4 cup melted unsalted butter and 3/4 cup milk to the flour mixture and stir until a thick dough forms.
12. Drop spoonfuls of the dough onto the top of the simmering chicken and vegetables.
13. Cover the pot and simmer for an additional 15-20 minutes, or until the dumplings are cooked through.
14. Remove the bay leaves and discard.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Cooking temperature: Medium-high heat for browning chicken, low heat for simmering soup
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 19g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 1300mg
Carbohydrates: 43g
Fiber: 4g
Sugar: 5g
Protein: 36g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
- Frozen peas can be substituted with frozen corn or green beans.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add diced potatoes to the soup for extra heartiness.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a splash of white wine to the soup for extra depth of flavor.
- Use turkey instead of chicken for a Thanksgiving leftover twist.
Tips and tricks:
- To make the dumplings fluffier, avoid overmixing the dough.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, simply heat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a dumpling on top and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
This soup pairs well with a simple green salad or crusty bread.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or sweet potatoes.
- Mashed potatoes or rice.
Troubleshooting advice:
- If the dumplings are too dense, try adding a bit more milk to the dough.
- If the soup is too thin, try simmering it uncovered for a bit longer to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer to prevent bacterial growth.
Food history:
Chicken and dumplings is a classic American comfort food dish that dates back to the 17th century.
Flavor profiles:
This dish is savory, creamy, and hearty, with a hint of herbs and spices.
Serving suggestions:
Serve this dish on a chilly evening with a cozy blanket and a good book.
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Taste: Savory, Comforting, Hearty, Rich, Herby