Chicken and Dumplings

Yum.  Really delicious.  I slurped up ALL of that yummy broth from my bowl. Sooo good.  The chicken stayed juicy, the combo of veggies was perfect, and the big tender dumpling was good too.  Just a nice hearty soup/stew to make you feel good.

Chicken and Dumplings
Recipe from One Pot Cookbook
Serves 4

Ingredients:
3 tablespoons butter
1 small yellow onion, minced
4 medium carrots, cut into 1/2-inch pieces
2 celery ribs, thinly sliced
2 teaspoons chopped fresh thyme leaves
1/3 cup flour
3 cups chicken broth
1&1/4 lbs boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 lb green beans, trimmed and cut into 1-inch pieces
salt and pepper

Dumplings:
1 cup flour
1 teaspoon baking powder
1 teaspoon coarse salt
2 tablespoons chopped fresh parsley leaves
2 tablespoons cold butter
1/2 cup milk

Directions:
In a medium Dutch Oven, melt butter over medium-high heat.  Add onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes.  Add flour and cook, stirring, for 1 minute.  Gradually add broth, stirring constantly, and bring to a boil.  Add chicken and return to a boil.  Reduce heat and simmer 5 minutes.  Stir in green beans and season with salt and pepper.

Meanwhile, make dumplings.  Whisk together flour, baking powder, salt, and parsley.  With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in milk with a fork just until a dough forms.  Drop batter by heaping tablespoons on top of stew.  Cover and simmer until dumplings are cooked through, about 12 minutes.  Garnish with chopped parsley if desired.