Chicken and Dumplings

Charles Masters

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Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

3 tablespoons unsalted butter
2 carrots, halved lengthwise and cut crosswise into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 leek (white and light green parts), halved lengthwise and sliced crosswise
1 1/2 cups all-purpose flour, spooned and leveled
6 cups low-sodium chicken broth
1/2 cup dry white wine
kosher salt and black pepper
1 rotisserie chicken (2 1/2 to 3 pounds), meat shredded
1/4 teaspoon baking soda
1/2 cup sour cream
1 large egg, beaten
2 tablespoons chopped fresh dill

Directions

Melt the butter in a large pot over medium heat. Add the carrots, celery, and leek and cook, stirring occasionally, until tender, 6 to 8 minutes.
Sprinkle with ½ cup of the flour and cook, stirring, for 1 minute (do not let it darken).
Stir in the broth, wine, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Add the chicken and reduce to a simmer.
Meanwhile, in a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and ¼ teaspoon salt. Stir in the sour cream and egg.
Drop full tablespoons of the dough into the stew and cook, covered, until the dumplings are plump and cooked through, 15 to 17 minutes.
Sprinkle the soup with the dill before serving.

By Caroline Wright,

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 662Calories From Fat 237

Protein 54g
Carbohydrate 45g
Sugar 5g
Fiber 3g
Fat 26g
Sat Fat 13g
Calcium 86mg
Iron 5mg
Sodium 832mg
Cholesterol 227mg

What does this mean? See Nutrition 101.

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Quick Tip

Sauvignon Blanc, Pinot Grigio, and Chablis are good dry white wines for cooking. Avoid “cooking wines” sold in the condiment aisle of the supermarket; they lack flavor and often contain added salt.