Ingredients
- Chicken Stew:
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 3 Tbsp. olive oil
- 1 bay leaf
- 1 tsp. rosemary
- ½ tsp. thyme
- ½ tsp. salt
- ¼ tsp. pepper
- 4 Tbsp. all purpose flour
- 4 cups low-sodium chicken broth
- 4 medium red potatoes, skin on, ½” thick cube
- 1½ cups frozen peas
- 3 cups cooked chicken breast, diced
- Herbed Drop Dumplings:
- 1½ cups flour
- ½ cup whole wheat flour
- 4 tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. thyme leaves
- 1 cup skim milk
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a large pot, saute the onion, celery, and carrots in the olive oil over medium-high heat until softened but not browned, about 5 minutes. Add in the bay leaf, rosemary, thyme, salt, and pepper and stir until fragrant, about 1 minute.
- Sprinkle the flour over the vegetable mixture, stir to combine, and cook for 1 minute. Whisk in the stock and bring to the boil, add the potatoes and peas, then reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally until potatoes are cooked through. Stir in the chicken and the sour cream (optional) and simmer for 5 minutes or until chicken is heated through.
- If desired, top bubbling stew with Herbed Drop Dumplings. See instructions below.
Dumplings: Sift together the flours, baking powder, dried thyme leaves, and salt. Add the milk and stir with a fork until just combined. Drop by tablespoon into boiling soup or stew. Cover, reduce heat to medium, and cook for 10-15 minutes or until a toothpick inserted into the center comes out clean.