Fall is officially here! Time to make some yummy comfort foods. Do you have a favorite comfort food? I have too many to choose just one. The crisp chill in the air has me craving something warm for my tummy. What is more perfect than chicken & dumplings? I remember my mom making this really often in the winters when I was a child and I am so glad to pass those memories on to G.
I am using a new format for my recipes. I hope you like it. Let me know what you think! Its easy to print now. 🙂
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1¼ cups all-purpose flour, divided
- 3 cups chicken broth
- 2 cups diced cooked chicken
- ⅓ pound green beans, trimmed and cut into 1-inch pieces
- coarse salt and pepper
- 1 teaspoon baking powder
- 2 tablespoons chopped fresh parsley, plus more for serving
- ½ cup whole milk
- In a large pot, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add ¼ cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together baking powder, parsley, 1 teaspoon salt, and remaining 1 cup flour. Cut in remaining 2 tablespoons butter. Stir in milk. Drop heaping spoonfulls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional parsley.