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@sarakram2:
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Region: DE
Sunday 06 September 2026 07:44:01 GMT
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2026-09-06 07:50:17
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Ingredients 1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper One 20-ounce package peeled and diced butternut squash 4 stalks celery, finely chopped 1 medium onion, finely chopped 2 cups lower-sodium chicken broth 2 sprigs dill plus 2 tablespoons chopped fresh dill 1/2 cup white whole wheat flour 1 teaspoon baking soda 1 tablespoon cold unsalted butter, cut up 1/4 cup lowfat (1-percent) milk 1 cup frozen peas, thawed Directions Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan. Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes. Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms. Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve. #TikTokCreatorSearchInsightsIncentive #eatinghealthy #AHealthierYou #HealthyHabits #recipesoftiktok
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