Ingredients
- 1 lb chicken breasts or thighs, boneless and skinless
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup butter
- 1/2 cup milk
Instructions
Method: Stove-top & Simmering
- In a large pot, cook chicken over medium heat until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for about 5 minutes, until softened.
- Add chicken broth and bring to a simmer. Return the chicken to the pot, cooking until fully cooked through.
- To make the dumplings: in a separate bowl, mix flour, baking powder, salt, and pepper. Stir in butter and milk until a dough forms.
- Drop spoonfuls of the dumpling dough into the simmering broth and cook for 10-15 minutes, until dumplings are cooked through.
- Add peas and heavy cream. Simmer for another 5 minutes and serve hot.
