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Spring Chicken and Dumplings

Chicken and Dumplings with Leeks, Mushrooms, and Peas

A lighter, spring-inspired chicken and dumplings made with tender chicken, leeks, mushrooms, and peas in a savory broth. Fluffy yogurt dumplings add extra protein and cook right on top for an easy, cozy one-pot meal.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dinner, main dish
Cuisine: American

Equipment

Ingredients

  • 2 cups baby bella mushrooms (sliced)
  • ½ teaspoon kosher salt (divided)
  • 1 cup leeks (cleaned well, white part and light green only, sliced into rounds)
  • ⅔ cup plus 2 tablespoons self-rising flour (divided)
  • 5 cups low sodium chicken broth
  • 1/2 tablespoon chicken better than bouillon ((or more to taste depending on the broth you use))
  • 8 boneless skinless chicken thighs (trimmed of fat and cut into 1-inch chunks)
  • ⅔ cup plain nonfat yogurt (not Greek)
  • 2 tablespoons chopped fresh chives (plus more for garnish)
  • 1 cup petite peas (fresh or frozen )

Instructions

  • Heat a large deep skillet or pot (that has a lid) over medium heat and spray with oil. Add mushrooms and ¼ teaspoon salt. Saute, stirring continuously, until the mushrooms soften and release some of their moisture, about 4-5 minutes.
  • Add leeks and saute until softened, about 2-3 minutes. Sprinkle 1 tablespoon of the flour and stir 1 minute until no longer raw.
  • Add the broth and chicken bouillon and stir vigorously to combine (taste for salt at this point and add more as needed so it’s flavorful); add the chicken thighs. Increase heat to high and bring to a boil, then reduce the heat so it bubbles gently. Cover and simmer until the chicken is just cooked through, about 25 minutes. Stir in the peas.
  • Meanwhile as soon as you cover the pot, mix the remaining flour, the yogurt, chives, and remaining ½ teaspoon of salt in a medium bowl with a spoon until mixed through. Let this rest room temperature 25 minutes, while the chicken cooks.
  • Using 2 teaspoons, spoon the dough into the stew a teaspoon at a time (they will expand quite a bit). Cover and simmer for an additional 20 minutes on medium low, to low heat, until the stew has thickened and the dumplings are tender.
  • Serve hot.

Notes

Any type of mushrooms work, a mix is great; baby bella were tested here.

Nutrition

Serving: 1⅔ cups, Calories: 383kcal, Carbohydrates: 20g, Protein: 51.5g, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 214mg, Sodium: 802mg, Fiber: 2.5g, Sugar: 5g
- WW Points: 2