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Apple Rosemary Chicken and Dumplings

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

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Ingredients

For the soup:

  • 2 tablespoons olive oil, divided
  • 2 large boneless, skinless chicken breast
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium sweet onion, chopped
  • 4 cups chicken broth
  • 1 cup apple juice
  • 1 cup water (optional)
  • 2 sprigs fresh rosemary
  • 1/41/2 teaspoon coarse salt
  • Black pepper, to taste

For the dumplings:

  • 1 cup flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup coconut milk
  • 1/21 tablespoon water

Instructions

  1. Whisk together dry dumpling ingredients. Add coconut milk, stir to combine.
  2. In a Dutch oven or large skillet, heat 1 tablespoon olive oil to medium-high. Brown chicken until it easily releases from pan,  about 3 minutes per side. Remove from pan and set aside.
  3. Add remaining oil, onion, celery and carrot. Add a pinch of salt and sauté for about 5 minutes, stirring frequently to release brown bits from pan.
  4. Return chicken to pan. Add apple juice, chicken broth, water, rosemary and salt & pepper. Cover pot and cook for 15 minutes. Remove and shred chicken. (Reduce heat to low to prevent liquid loss).
  5. Return chicken to pot and drop dumpling mixture in 2 tablespoon scoops. Increase heat to medium, cover and cook for another 15 minutes or until dumplings are cooked.


Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg