Easy Chicken and Dumplings

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Fresh

  2 tbsp or 5g

• Tarragon

  Spices, dried

  ½ tsp, leaves or 0.3g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Carrots

  Raw

  2 slice or 6g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

Directions

1. Heat a large Dutch oven over medium-high heat and add the olive oil. Add 1 tablespoon of thyme, 1 tablespoon of tarragon, celery, carrot, onion, and garlic. Sauté for 5 minutes until the vegetables are crisp-tender. Add the chicken stock and bring to a boil. Add the chicken pieces, 1/8 teaspoon of salt, and 1/4 teaspoon of pepper. Reduce the heat to medium, cover, and simmer for 10 minutes or until the chicken is cooked through.
2. In a bowl, combine the flour, baking powder, remaining 1 tablespoon of thyme, remaining 1 tablespoon of tarragon, remaining 1/8 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Add the milk and stir just until the mixture is moist. Drop the dough by 2 teaspoons at a time into the stock mixture, forming 16 dumplings. Cover and simmer for 7 minutes or until the dumplings are cooked through.