Name: Cheap Chicken And Dumplings Under $10 Comfort Food
Cook time: 45 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken thighs, chopped into bite-sized pieces ($4.50); 1 bag (12 oz) frozen peas and carrots ($1.00); 1 medium onion, diced ($0.50); 2 cloves garlic, minced ($0.10); 6 cups chicken broth (using bouillon cubes is cheapest) ($0.80); 2 cups all-purpose flour ($0.40); 1 tablespoon baking powder ($0.10); 1 teaspoon salt (pantry staple); 3/4 cup milk ($0.30); 2 tablespoons butter or oil ($0.20); 1 teaspoon dried thyme or parsley ($0.10)

Ingredients

Scale

1 lb boneless, skinless chicken thighs, chopped into bite-sized pieces ($4.50)
1 bag (12 oz) frozen peas and carrots ($1.00)
1 medium onion, diced ($0.50)
2 cloves garlic, minced ($0.10)
6 cups chicken broth (using bouillon cubes is cheapest) ($0.80)
2 cups all-purpose flour ($0.40)
1 tablespoon baking powder ($0.10)
1 teaspoon salt (pantry staple)
3/4 cup milk ($0.30)
2 tablespoons butter or oil ($0.20)
1 teaspoon dried thyme or parsley ($0.10)

Instructions

Step 1: Sauté the Aromatics and Chicken. Heat your butter or oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and chicken pieces. Sauté for about 5 to 7 minutes until the chicken is browned on all sides and the onions are translucent. Add the minced garlic and dried herbs, cooking for another minute until you smell the fragrance. This step builds the flavor base that makes the cheap broth taste like it has been simmering for hours.
Step 2: Create the Savory Broth. Pour the 6 cups of chicken broth into the pot with the chicken and onions. Bring the mixture to a rolling boil. Once boiling, turn the heat down to a simmer. Add the frozen peas and carrots directly into the pot. Let this simmer for about 10 minutes while you prepare the dumpling dough. The chicken will finish cooking through and become tender during this time.
Step 3: Mix the Dumpling Dough. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour in the milk and stir gently with a fork until a sticky dough forms. Do not overmix the dough, or your dumplings will turn out tough. You want the dough to be just combined. If it looks a little shaggy, that is perfectly fine.
Step 4: Drop and Steam the Dumplings. Use a tablespoon to scoop up small mounds of dough and drop them directly onto the surface of the simmering broth. Space them out as much as possible, though they will eventually touch. Once all the dough is in the pot, cover it with a tight-fitting lid. Reduce the heat to low and let it steam for 15 minutes. Resist the urge to peek! Opening the lid lets out the steam needed to make the dumplings light and fluffy.
Step 5: Finishing and Plating. Remove the lid and check a dumpling by poking it with a toothpick; it should come out clean. The starch from the dumplings will have thickened the broth into a rich gravy. Give the pot a very gentle stir to incorporate everything without breaking the dumplings. Ladle the thick stew and dumplings into deep bowls and serve immediately while steaming hot.

Cook Time: 45 minutes