Chicken and Drop Dumplings with Carrots and Peas
Tender chicken and vegetables in a lightly creamy broth with twelve soft drop dumplings cooked under a lid. A wide heavy pot helps the dumplings expand evenly.
Ingrédients
- For the chicken base:
- 2 tablespoons 30 g unsalted butter
- 1 medium onion about 150 g, diced
- 2 medium carrots about 200 g, cut into 1/2-inch (1 cm) pieces
- 2 celery stalks about 100 g, diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1/4 US cup 30 g all-purpose flour
- 5 US cups 1.2 litres reduced-sodium chicken broth, plus more as needed
- 1 1/3 lb 600 g boneless skinless chicken thighs
- 1 bay leaf
- 1/2 teaspoon fine salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 US cup 240 ml whole or 2% milk
- 1 US cup 150 g frozen peas
- For the dumplings:
- 2 US cups 240 g all-purpose flour, spooned and levelled
- 2 1/2 teaspoons 10 g baking powder
- 1/2 teaspoon fine salt
- 3/4 US cup 180 ml whole or 2% milk, plus a tablespoon if needed
- 2 tablespoons 30 g unsalted butter, melted and cooled slightly
- 1 tablespoon chopped parsley optional
Instructions
- Melt the base butter in a wide heavy 6-quart pot over medium heat. Soften onion, carrots, and celery for 7 to 8 minutes. Stir in garlic and thyme for 30 seconds, then the 1/4 cup flour for 1 minute.
- Gradually stir in broth. Add chicken, bay leaf, base salt, and pepper. Simmer gently, partially covered, for 18 to 22 minutes, until chicken reaches at least 165°F (74°C). Lift chicken onto a clean plate and remove bay leaf.
- Whisk dumpling flour, baking powder, and dumpling salt. Fold in milk and melted butter just until a soft sticky dough forms. Add optional parsley. Add a tablespoon more milk only if the dough is crumbly.
- Cut chicken into bite-sized pieces. Return it and its juices to the pot with peas and base milk. Bring back to a gentle simmer and adjust broth seasoning.
- Spoon dough onto the broth in twelve portions of about 2 tablespoons, leaving a little space. Cover immediately and simmer on low 18 to 20 minutes without lifting the lid for the first 18 minutes. Split a large dumpling to check for a fully set centre with no raw dough. If needed, cover and cook 3 to 5 minutes more. The chicken mixture should remain at least 165°F (74°C).
- Rest off heat 3 to 5 minutes, then serve two dumplings per portion with chicken, vegetables, and broth.
Notes
Calories approximate. Use a wide pot with a tight lid. Keep a gentle simmer while the dumplings cook. Refrigerate leftovers within 2 hours, use within 2 to 3 days, and reheat to 165°F (74°C). Add broth when reheating because the dumplings absorb liquid.