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In the heart of every home lies a warm, inviting kitchen, where the aroma of a delicious meal brings families together. What better way to embody that warmth than with a cozy bowl of Chicken and Herb Dumplings? This timeless dish combines the flavors of tender chicken simmered in a rich broth with fluffy, herb-infused dumplings that are a delight to both the eyes and the palate. Whether you're seeking comfort on a chilly evening or a family-friendly meal that everyone can enjoy, this recipe will guide you through creating a homestyle chicken stew that is both nourishing and satisfying.

Homestyle Chicken and Herb Dumplings

Experience the warmth of home with this delightful Chicken and Herb Dumplings recipe. Tender chicken simmered in rich broth pairs perfectly with fluffy, herb-infused dumplings for a comforting meal. With a blend of savory vegetables and aromatic herbs, this dish not only nourishes but also brings families together. Follow the step-by-step instructions to create a heartwarming stew that will become a cherished favorite at your dinner table. Enjoy the simplicity of homestyle cooking!
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Ingredients
  

For the Chicken Stew:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

4 cups low-sodium chicken broth

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

3 celery stalks, chopped

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

For the Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon black pepper

3/4 cup milk

1/4 cup unsalted butter, melted

1 tablespoon fresh parsley, finely chopped

Instructions
 

Prepare the Chicken Stew:

    - In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      - Stir in garlic, carrots, and celery; sauté for an additional 5 minutes until vegetables begin to soften.

        - Add the chicken pieces to the pot and cook until just browned, about 5 minutes.

          - Pour in chicken broth and add dried thyme, oregano, bay leaf, salt, and pepper. Stir well.

            - Bring to a gentle boil, then reduce the heat and let simmer for about 15–20 minutes, until the chicken is cooked through and tender.

              - Mix in the frozen peas and continue to simmer for another 5 minutes. Remove the bay leaf.

                Make the Dumplings:

                  - In a mixing bowl, whisk together flour, baking powder, salt, dried thyme, and black pepper.

                    - In another bowl, combine milk and melted butter. Pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

                      - Fold in the fresh parsley for added flavor.

                        Cook the Dumplings:

                          - Once the chicken stew is simmering, drop heaping tablespoons of dumpling batter over the top of the stew. You should aim for about 8 to 10 dumplings depending on size.

                            - Cover the pot with a lid and reduce the heat to low. Allow the dumplings to steam for 15–18 minutes, without lifting the lid, until they are puffed and cooked through.

                              Serve:

                                - Carefully spoon the chicken and dumplings into bowls. Garnish with fresh parsley before serving to add a pop of color.

                                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6