Time: 50 min.
Complexity: easily
Servings: 6

Chicken and dumplings is a hearty homemade soup with vegetables, herbs, chicken breast, and tender pieces of dough. This dish is perfect for the cold season; it's filling and warming, and most importantly, it's a hit with both adults and children. The vegetables are first sautéed in butter, then poured into the broth and simmered until tender. This soup is a perfect combination of pumpkin, celery, and onion. Toward the end, add half-cooked chicken with green peas and pieces of dough kneaded with butter and milk. Serve this thick and rich soup, sprinkled with fresh dill.

Ingredients:

• 450 g skinless and boneless chicken breasts, cut into 2.5 cm pieces.
• 1 tbsp. l. olive oil
• 1 package (0.5 kg) peeled and diced butternut squash
• 4 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 cups low-sodium chicken broth
• 2 sprigs of dill + 2 tbsp chopped dill
• 0.5 cup white whole grain flour
• 1 teaspoon of baking soda
• 1 tbsp cold chopped butter
• 1/4 cup milk with 1% fat content
• 1 cup frozen peas, thawed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, peas, butternut squash, milk, celery, dill

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Preparation:

Step 1
• Heat olive oil in a large saucepan over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper and add to the hot oil. Cook, stirring, until no longer pink on the outside but not yet cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
Step 2
• Stir in the pumpkin, celery, and onion and cook, stirring, until the onion is soft, about 5 minutes. Add the broth, dill sprigs, and 3 cups of water. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the pumpkin is easily pierced with a knife, about 15 minutes.
Step 3
• Meanwhile, in a small bowl, combine the flour, baking soda, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using your fingers, work the butter into the flour mixture until coarse crumbs form. Stir in the milk and knead the dough.
Step 4
• Stir the chicken and peas into the broth and bring to a boil. Drop the dough into the boiling broth, 1 teaspoon at a time, at regular intervals, to make 16 dumplings. Cover and simmer over medium-low heat for 5 minutes. Then remove the lid and simmer at a low simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.

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