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Before you jump to Easy Weeknight Chicken & Drop Dumplings recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good Pertaining To Your Health.
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We hope you got insight from reading it, now let’s go back to easy weeknight chicken & drop dumplings recipe. To cook easy weeknight chicken & drop dumplings you only need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Easy Weeknight Chicken & Drop Dumplings:
- Get ~For the Soup Base
- Prepare 1.5 lbs boneless skinless chicken breast
- Prepare 6 cups low sodium chicken broth
- Take 1 tsp all purpose poultry seasoning
- Get 3 tbs unsalted butter
- You need 1 small yellow onion - chopped
- Provide 1/2 cup sliced baby carrots (or 1/2" diced reg carrots)
- You need 1/4 cup all purpose flour
- Prepare 1 cup water
- Take ~For the dumplings
- You need 1 cup all purpose flour
- Use 1 tbs dried parsley
- Use 1/2 tbs baking powder
- Prepare 1 tsp salt
- Take 1 tbs unsalted butter
- You need 1 large egg
- Take 1/3-1/2 cup milk (start with less add more if needed)
Steps to make Easy Weeknight Chicken & Drop Dumplings:
- Place chicken, poultry seasoning, and broth in a 4 quart stock pot. Cover. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until chicken is cooked through. About 15-20 minutes (mine took 15).
- While chicken is simmering prep your veggies. When chicken is done remove breasts to a plate. Pour broth into a large bowl. Set both aside.
- Return pot to medium heat. Add butter. When melted add onion and carrots. Cook until onion begins to turn translucent, stirring often. About 2 minutes. Add flour and cook 2 minutes more, stirring frequently.
- Return broth to pot along with 1 cup water, stirring with a wisk as you add to prevent clumping. Bring soup to a simmer. Cover and cook until carrots are just becoming tender, stirring occasionally. About 8 minutes. While soup is simmering shred the chicken and make the dumplings.
- To make the dumplings: in a medium bowl stir together flour, parsley, baking powder, and salt. Cut in butter with a fork, knife, or even clean fingers. Stir in egg and 1/3 cup milk just until dough comes together in a tacky ball (if dough seems dry add more milk 1 tbs at a time until it comes together, if too wet add more flour in same fashion).
- Stir shredded chicken into broth. Use 2 spoons to drop roughly tablespoon sized dumplings onto top of soup. Be careful not to overcrowd dumplings, and do not stir into broth, let them fall in and float back to the top on their own (you should get about 12).
- Cover and poach dumplings in simmering soup until firm. About 8-10 minutes. Dish out 2-3 dumplings with soup per serving. Enjoy!
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