Active Time

　　15 min

　　Total Time

　　50 min

　　You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings—or just see for yourself. This version is quick, light, and embellished with mushrooms.

　　

Ingredients

Makes 2 servings

　　2 (14-ounces) cans reduced-sodium chicken broth (3 1/2 cups)

　　2 cups water

　　2 (6-ounces skinless boneless chicken breast halves, halved lengthwise

　　2 large eggs

　　3 tablespoons unsalted butter, melted and cooled slightly, divided

　　1/2 cup all-purpose flour

　　2 teaspoons chopped dill

　　1/4 pound fresh mushrooms such as cremini or oyster, thinly sliced

　　1 garlic clove, thinly sliced

　　Garnish: dill sprigs

　　

Step 1

Bring broth and water to a simmer in a medium saucepan. Add chicken and poach at a bare simmer until just cooked through, about 6 minutes. Transfer chicken with a slotted spoon to a bowl. Reserve 3 1/2 cups poaching liquid.

　　

Step 2

Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl. Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix).

　　

Step 3

Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes. Add reserved poaching liquid and bring to a simmer.

　　

Step 4

Drop batter by tablespoons into simmering liquid, spacing dumplings evenly. Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes. Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute.