Chicken and Dumplings

Ingredients

• AmountIngredientEst. cost
• 600 g boneless skinless chicken thighs $5.29
• 2 cans (900 mL total) chicken broth $3.00
• 2 medium carrots, diced $0.59
• 2 stalks celery, diced $1.00
• 1 medium yellow onion, diced $1.23
• 3 cloves garlic, minced $0.24
• 1 tsp dried thyme $0.05
• 1 bay leaf $0.03
• 200 g (about 330 mL) all-purpose flour $0.20
• 2 tsp baking powder $0.05
• 0.5 tsp salt, for dumplings $0.01
• 2 tbsp butter, cold and cubed $0.38
• 160 mL milk $0.40
• to taste salt and pepper, for the stew $0.02
• Recipe total$12.49

Instructions

1. 1 Place chicken thighs in a large pot. Add broth, onion, carrot, celery, garlic, thyme, and bay leaf.
2. 2 Bring to a boil, then reduce heat to a steady simmer. Cook 20 minutes until chicken is cooked through.
3. 3 Remove chicken to a cutting board. Shred into large pieces with two forks. Discard bay leaf.
4. 4 Return shredded chicken to the pot. Keep the broth at a gentle simmer. Taste and season with salt and pepper.
5. 5 Make the dumplings: whisk flour, baking powder, and salt together in a bowl. Work in the cold butter with your fingers until the mixture looks like coarse crumbs. Stir in milk just until a rough dough forms — do not overmix.
6. 6 Drop the dough by heaping tablespoons onto the surface of the simmering stew. You should get 8–10 dumplings.
7. 7 Cover the pot with a lid and cook without lifting it for 15 minutes. The dumplings steam from the broth vapor — lifting the lid deflates them.
8. 8 Check that a dumpling in the center is cooked through (it should not be doughy inside). Serve immediately.

Nutrition per Serving

Estimated values per serving.