Herbed Chicken and Dumplings
Nothing screams comfort food more than my Herbed Chicken and Dumplings. Hiding under these delicious homemade dumplings is a tasty stew packed with chicken, savory herbs, and a ton of veggies. Grab a bowl on Phase 1, let's soothe your adrenals and ignite your metabolism!
Phase 1 | Serves 8
Prep time: 30 minutes | Total time: 1 hour
INGREDIENTS
2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
⅔ cup plus 1 1/2 cups spelt flour, divided
Sea salt and freshly ground black pepper
6 cups chicken broth
6 large carrots, diced
6 stalks celery, diced
1 1/2 large onion, diced
3 tablespoons fresh thyme leaves
3 teaspoons poultry seasoning, divided
4 cups frozen green beans, thawed
2 tablespoons chopped fresh parsley, plus more to serve
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsweetened rice milk
2 teaspoons fresh lemon juice
DIRECTIONS
- In a bowl, toss the chicken with ⅔ cup spelt flour and 1/4 teaspoon each salt and pepper until coated. Heat a Dutch oven over medium heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, about 12 minutes. Transfer the chicken to a plate.
- Add 4 tablespoons of the chicken broth to the pot. Stir in the carrots, celery, onion, thyme, 2 teaspoons of the poultry seasoning, and a teaspoon each salt and pepper (or to taste). Cover and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in the green beans, the reserved chicken, and the remaining broth. Bring to a simmer.
- Make the dumplings: In a bowl, stir together 1 1/2 cups spelt flour, 1 teaspoon poultry seasoning, 2 tablespoons parsley, baking powder, baking soda, and 1/2 teaspoon salt. Stir in the rice milk and lemon juice.
- Lower the heat to a gentle simmer. Drop the dough in 8 large spoonfuls over the stew. Cover and cook undisturbed 15 minutes, until the dumplings are puffed, the vegetables are tender, and the chicken is cooked through. Sprinkle with more parsley and serve.
Nothing screams comfort food more than my Herbed Chicken and Dumplings. Hiding under these delicious homemade dumplings is a tasty stew packed with chicken, savory herbs, and a ton of veggies. Grab a bowl on Phase 1, let's soothe your adrenals and ignite your metabolism!
Phase 1 | Serves 8
Prep time: 30 minutes | Total time: 1 hour
INGREDIENTS
2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
⅔ cup plus 1 1/2 cups spelt flour, divided
Sea salt and freshly ground black pepper
6 cups chicken broth
6 large carrots, diced
6 stalks celery, diced
1 1/2 large onion, diced
3 tablespoons fresh thyme leaves
3 teaspoons poultry seasoning, divided
4 cups frozen green beans, thawed
2 tablespoons chopped fresh parsley, plus more to serve
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsweetened rice milk
2 teaspoons fresh lemon juice
DIRECTIONS
- In a bowl, toss the chicken with ⅔ cup spelt flour and 1/4 teaspoon each salt and pepper until coated. Heat a Dutch oven over medium heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, about 12 minutes. Transfer the chicken to a plate.
- Add 4 tablespoons of the chicken broth to the pot. Stir in the carrots, celery, onion, thyme, 2 teaspoons of the poultry seasoning, and a teaspoon each salt and pepper (or to taste). Cover and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in the green beans, the reserved chicken, and the remaining broth. Bring to a simmer.
- Make the dumplings: In a bowl, stir together 1 1/2 cups spelt flour, 1 teaspoon poultry seasoning, 2 tablespoons parsley, baking powder, baking soda, and 1/2 teaspoon salt. Stir in the rice milk and lemon juice.
- Lower the heat to a gentle simmer. Drop the dough in 8 large spoonfuls over the stew. Cover and cook undisturbed 15 minutes, until the dumplings are puffed, the vegetables are tender, and the chicken is cooked through. Sprinkle with more parsley and serve.
