Southern Chicken and Dumplings
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Ingredients
- 600 g skinless chicken thigh fillets
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 900 ml chicken stock
- 200 g self-raising flour
- 60 g butter
- 120 ml whole milk
- 10 g flat-leaf parsley, chopped
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 37 g
- Carbohydrate
- 44.1 g
- of which sugars
- 7.4 g
- Fat
- 25.7 g
- of which saturates
- 11.6 g
- Fibre
- 3.6 g
- Salt
- 2.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the chicken thigh fillets into chunks. Bring the chicken stock to a simmer in a large pot, add the chicken, onion, carrots, celery stalks and dried thyme, and cook for 20 minutes until the chicken is cooked through.
- 2
Rub the butter into the self-raising flour until it looks like breadcrumbs, then stir in the whole milk to make a soft dough.
- 3
Drop heaped tablespoons of the dough into the simmering stew, leaving space between each.
- 4
Cover and simmer for 12-15 minutes without lifting the lid, until the dumplings are puffed up and cooked through in the middle.
- 5
Scatter with the flat-leaf parsley and serve in bowls.
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