Chicken Stew with Parsley Dumplings

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup buttermilk 
• 1 cup carrots sliced
• 1 cup flour all-purpose
• 2 tablespoons parsley leaves fresh chopped
• 8 cups chicken broth reduced-sodium
• 2 cups mushrooms sliced
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 2 cups onions chopped
• 1 cup peas frozen
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt divided
• 1 pound chicken breast boneless skinless cut into bite-size pieces, 2 cups

Equipment

• bowl
• frying pan
• ice cream scoop
• dutch oven

Directions

1. Watch how to make this recipe.
2. In a large stock pot or Dutch oven over medium high heat, add the oil.
3. Add the onions and carrots and saute for 1 minute.
4. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
5. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
6. Add the chicken broth and set pan over high heat. Bring to a boil.
7. Let simmer 10 minutes.
8. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
9. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.