Meal Kit
Homestyle Chicken and Dumplings
with peas and carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Madla
It's almost spring, but those winter blahs just won't go away on their own. Still cold, still windy, still a bit of snow on the ground… what better to heat you up and satiate your need for comfort than some classic, old school chicken and dumplings? You'll start your broth off right with a great medley of vegetables with the chicken: carrots, onion, and garlic. Then, you'll make the dumpling mix and plop those puppies down in your simmering stew. Once you're sprinkling on that last pinch of parsley, your blahs will have evaporated, and your stomach will be growling in anticipation.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 6 oz. Carrot
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5 oz. Dumpling Mix
- 2 oz. Peas
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0.9 oz. Butter
- 4 tsp. Chicken Broth Concentrate
- 4 Parsley Sprigs
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) VPrVndPR
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Calories700
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Carbohydrates75g
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Net Carbs69g
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Fat25g
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Protein45g
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Sodium2320mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Large Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/2” dice. Peel, trim, and cut carrot into 1/2" diagonal slices. Stem and mince parsley. Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1" cubes. Season chicken cubes with 1/4 tsp. salt and a pinch of pepper.
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2 Cook the Vegetables and Chicken
Heat a large pan over high heat. Add butter to hot pan. As soon as butter begins to brown, 45-60 seconds, add onions, carrots, garlic, chicken, and 1/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
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3 Add the Dumpling Mix
Stir 4 Tbsp. dumpling mix (reserve remaining for dumplings) into pan and make sure dumpling mix is fully incorporated into mixture, 1-3 minutes. Add chicken base and 31/2 cups water to pan. Cover, bring to a boil, reduce to a simmer, and cook 5 minutes. While chicken mixture simmers, make dumpling dough.
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4 Make the Dumpling Dough
Combine remaining dumpling mix, parsley (reserve a bit for garnish), 1/4 tsp. salt, and 1/4 cup water in a medium mixing bowl. Stir vigorously until a slightly sticky dough forms, 1 minute. If too dry, add water 1 Tbsp. at a time until dough becomes tacky to the touch.
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5 Cook the Dumplings
Use two wet spoons or wet hands to drop 1” dumpling dough portion into pan. Re-wet spoons and repeat for 8-10 dumplings. Make sure dumplings are at least 1" apart. Cover and cook 7 minutes. Uncover, turn dumplings, and add peas. Re-cover and cook until dumplings are cooked and chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. (Dumpling insides will appear dry with small bubbles when cooked.)
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6 Plate the Dish
Spoon chicken and dumplings into a bowl and top with reserved parsley.
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