Chicken and Dumplings

Thick and filling, this dish is more stew than soup. Plenty of veggies makes it a meal all in one bowl!

Ingredients:

5 cups chicken broth

2 pounds boneless, skinless chicken breasts

5 tablespoons butter

4 carrots, peeled and sliced 1/4 inch thick

1 large onion, chopped fine

1 teaspoon salt

3 medium garlic cloves, minced

6 tablespoons flour

3/4 cup dry sherry

1/3 cup heavy cream

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

8 ounces frozen peas

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups heavy cream

Directions:

• Bring broth to simmer in Dutch oven or high heat. Add chicken and return to simmer. Cover, reduce heat to med-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl


• Return empty Dutch oven to med-high heat and melt butter. Add carrots, onion, and salt; cook until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir in flour and cook stirring frequently for 1 minute.


• Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.


• Stir flour, baking powder, and salt together in large bowl. Stir in cream until incorporated. Roll into large walnut-sized balls of dough.


• Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew with peas.


• Add dumplings to stew; reduce heat to low and cook covered until dumplings have doubled in size, 15-18 minutes.

Servings: 6-8