Creamy Chicken and Dumplings with Fresh Field Peas and Veggies
- 2 1/2 cup water or broth
- 2 sprigs thyme
- 2 clove garlic, crushed
- 3 each green onion
- 1 medium carrot
- 1 stalk celery
- 1/2 cup field peas (shelled and raw, about 4 ounces)
- 1/2 cup + flour, all purpose
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 1 tablespoon water
- 10 leaves parsley, chopped
- 8 oz cooked chicken
- 2 oz sour cream
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- Fill a two-quart sauce pot with broth or water (whichever you are using), the thyme sprigs, and garlic.
- Place over high heat.
- Trim green onion, carrot, and celery, then halve lengthwise, and add to the pot along with the field peas.
- Cover the pot.
- Once the pot has come to a boil, reduce heat to low.
- Cook for 15-20 minutes, or until all of the vegetables are fully cooked and tender, but not mushy.
- Meanwhile, prepare the dumplings by combining flour, baking powder, and salt.
- Add water, and mix gently, just to combine.
- (DO NOT over-mix).
- Gently roll into a 1 wide snake, and cut into 1/4 thick pieces.
- Coat cut pieces generously in extra flour and toss gently to separate.
- Once the veggies are cooked to desired doneness, remove from the liquid and set aside.
- Discard the thyme stems.
- Stir the raw dumplings into the simmering broth, and cover the pot.
- Cook the dumplings for 10-15 minutes, gently stirring every 5 minutes.
- While the dumplings are cooking, cut the carrots, celery, and green onions into small dice, and chop the herbs.
- Once the dumplings are cooked through and tender, add the chicken, herbs, and cut veggies to the pot.
- Remove from the heat, and add the sour cream.
- Season to taste with salt and pepper.
- Serve and enjoy!
water, thyme, clove garlic, green onion, carrot, celery, peas, flour, baking powder, salt, parsley, chicken, sour cream, kosher salt, black pepper
Taken from cookpad.com/us/recipes/342531-creamy-chicken-and-dumplings-with-fresh-field-peas-and-veggies (may not work)