Chicken & Dumplings

Name: Chicken & Dumplings
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 6 cups reduced-sodium chicken broth; 3 bay leaves; 5 fresh thyme sprigs; 4 garlic cloves, peeled; 1 teaspoon crushed red pepper flakes; 1 cup chopped carrots; 1 cup chopped celery; 3 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 cup frozen peas; 1 rotisserie chicken, shredded; 1/4 cup heavy whipping cream; DUMPLINGS:; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cayenne pepper; 1 cup buttermilk; 2 large eggs, lightly beaten; 1/4 cup minced chives

TOTAL TIME: Prep: 25 min. Cook: 35 min. YIELD: 6 servings.

After a very long week, I needed some comfort food, so I made this meal on a whim. Cayenne pepper gives it a little kick and rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. — Jessica Rehs, Cuyahoga Falls, Ohio

Ingredients

6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 large eggs, lightly beaten
1/4 cup minced chives

Directions

1. In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2. In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3. Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
4. For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
5. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.

Nutrition Facts

1 serving (stew with dumplings): 576 calories, 24g fat (9g saturated fat), 189mg cholesterol, 1398mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 44g protein.