DASH Chicken & Dumplings
- Ingredients
- 21
- Steps
- 5
- Category
- Soups & Stews
Ingredients
For the Stew
- 1 lb boneless, skinless chicken thighs (more tender than breast)
- 2 tsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced or grated
- 2 medium carrots, peeled and chopped small
- 2 celery stalks, sliced thin (or sub with 1/2 cup finely chopped mushroom if celery is too stringy)
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened plain almond milk
- 1 tbsp cornstarch (to thicken, optional)
- Black pepper to taste
- Fresh parsley (finely chopped, for garnish—optional)
For the Soft Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt (optional)
- 1/2 tsp garlic powder
- 1/2 tsp dried herbs (like thyme or Italian blend)
- 1 tbsp olive oil
- 1/2 cup unsweetened almond milk (a bit more for moister dough)
Directions
- 1
Cook the chicken until very tender
- In a pot, heat olive oil over medium.
- Add onion and garlic and cook 2 to 3 minutes.
- Add carrots and celery or mushrooms and cook 5 minutes until softened.
- Add chicken, broth, thyme, paprika, and bay leaf.
- Simmer 30 minutes until the chicken shreds easily.
- 2
Shred the chicken
- Remove chicken and shred very fine with two forks, or chop small.
- Return chicken to the pot.
- 3
Make it creamy
- Stir in almond milk.
- For a thicker texture, mix cornstarch with a little cold water and stir it into the pot.
- Simmer gently.
- 4
Make the dumplings
- In a bowl, mix flour, baking powder, salt, garlic powder, and dried herbs.
- Add olive oil and almond milk and stir to form a very soft, moist dough.
- Add a splash more milk if needed.
- 5
Cook dumplings gently
- Drop spoonfuls of dough into the simmering soup.
- Cover and cook on low for 15 to 20 minutes without lifting the lid.
- Dumplings should steam until soft and fluffy.