Description
A comforting and hearty chicken and dumplings recipe with leeks, mushrooms, and peas in a creamy yogurt broth. The tender chicken thighs and fluffy dumplings make this dish a satisfying meal for any occasion.
Ingredients
Units
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- 2 cups baby bella mushrooms, sliced
- 1/2 teaspoon kosher salt, divided
- 1 cup leeks, cleaned well, white part and light green only, sliced into rounds
- 2/3 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
- 2/3 cup plain nonfat yogurt, not Greek
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 cup petite peas, fresh or frozen
Instructions
- Saute Mushrooms: Heat a large skillet, saute mushrooms with salt until softened.
- Add Leeks: Add leeks and flour, stir until no longer raw.
- Cook Chicken: Add broth, bouillon, and chicken. Simmer until chicken is cooked through.
- Prepare Dumplings: Mix flour, yogurt, chives, and salt; let rest. Stir in peas and spoon dumplings into stew.
- Serve: Simmer until dumplings are tender. Serve hot.
Notes
- Any type of mushrooms can be used.