Name: Chicken and Dumplings for One
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: ½ tablespoon olive oil; ½ cup chopped onions; ½ cup chopped celery; ¼ cup chopped carrots; 2 garlic cloves; 1 (4–6-ounce) boneless skinless chicken breast; ¼ teaspoon kosher salt; ⅛ teaspoon coarsely ground black pepper; 1¼ cups low-sodium chicken broth; ½ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon sugar; ¼ teaspoon kosher salt; 1½ tablespoons cold salted butter; ¼ cup milk

Directions

Heat the oil in a 2-quart saucepan over medium heat. Cook the onion, celery, and carrot for 5 minutes. Mince the garlic, add it, and cook 1 minute more.
Add the chicken, ¼ teaspoon of salt, and the pepper. Pour in the broth and bring it to a boil. Turn the heat to medium-low and simmer for about 20 minutes, until the chicken is tender and reaches 165°F.
Shred the chicken with two forks, right in the pot or on a cutting board, and put it back. Taste the broth and keep it at a low simmer.
For the dumplings, mix the flour, baking powder, sugar, and ¼ teaspoon of salt in a bowl. Work in the cold butter until crumbly. Stir in the milk just until a soft dough forms.
Drop the dough by large spoonfuls into the simmering soup, leaving space between them. Cover tightly and cook for 15 minutes. Don’t lift the lid or stir.
Serve as soon as the dumplings are puffed and cooked through.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast, ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.

Chicken and Dumplings for One