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Ingredients
Scale
- 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
- ½ tablespoon chicken better than bouillon
- 8 boneless skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
- ⅓ 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 over medium heat and spray with oil.
- Add mushrooms and ¼ teaspoon salt, sauté for 4-5 minutes until softened.
- Add leeks and sauté for 2-3 minutes until softened. Sprinkle in 1 tablespoon of flour and stir for 1 minute.
- Pour in the broth and chicken bouillon, mixing well. Add the chicken thighs and bring to a boil, then reduce the heat and simmer for about 25 minutes.
- While the chicken cooks, combine the remaining flour, yogurt, chives, and ¼ teaspoon salt in a medium bowl, mixing until smooth. Let sit for 25 minutes.
- Stir in the peas. Using 2 teaspoons, drop the dough into the stew in small spoonfuls. Cover and simmer for an additional 20-30 minutes until dumplings are tender and the stew thickens.
- Serve hot.
Notes
For extra flavor, adjust the chicken bouillon to taste based on your broth.
Fresh peas can be replaced with frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg