When we lived in Alaska I would make Chicken and Dumplings all the time to have a warm meal waiting for us in the Slow Cooker when it was -40 degrees outside. This is a family favorite.
Yields: 8 servings
- 2 tbsp. olive oil
- 1 large yellow onion, peeled and diced
- 4 large carrots, peeled and diced
- 4 medium stalks celery, cleaned and sliced
- 6 cups low-sodium chicken broth
- 1 tbsp. dried marjoram
- 1 tbsp. dried thyme
- 1 tsp. Salt
- 1 tbsp. minced garlic
- 1 1/2 lbs boneless, skinless chicken breasts, cut into small chunks
- 1 1/2 cups frozen peas
- 2 cups white flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. butter, melted and cooled
- 1 cup milk (unsweetened almond milk works for a non-dairy version)
- 1. In a pan, combine the olive oil, onion, carrots, celery, and garlic. Saute until the onions are translucent.
- Pour the broth into a large stockpot.
- Add the marjoram, thyme, and salt to the broth and bring to a slow boil.
- Add the chicken to the stockpot.
- Simmer until the chicken is cooked through and tender, about 10 minutes. (If your chicken was in larger chunks, remove from the pot and shred or dice into smaller pieces and return to a low boil)
- Toss in the frozen peas right before topping with dumplings.
For the Dumplings:
- In a large mixing bowl, combine the flour, baking soda, and salt. Whisk to blend well.
- Pour in the butter and milk and mix with a wooden spoon.
- Using two spoons, scoop up and round off your dumplings and scrap into the pot.
- Top dumplings with parsley and a pinch of salt.
- Cover and boil until the dumplings are cooked through, about 10 minutes (They will look “uncooked” on the outside) Enjoy!