Warm up with a cozy bowl of Butternut Chicken & Dumplings! Made with tender chicken, hearty vegetables, fluffy homemade dumplings, and Cerebelly Butternut Squash White Bean Purée, this comforting one-pot meal brings a veggie-packed twist to a family favorite. The purée adds a silky, golden richness to the broth, making every spoonful warm and satisfying.
6
10 minutes
40 minutes
Dinner
Heat 1 Tbsp of the oil in a Dutch oven over medium heat and cook the vegetable mix for 6 minutes, until softened.
Add the broth, all three pouches, the thyme and the chicken, whisking until the broth is smooth and golden. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes, until the chicken reaches 165°F. Remove the chicken, shred it and return it to the pot.
Make the dumplings: whisk the flour, baking powder and ¼ tsp of the salt. Stir in the milk and the remaining 2 Tbsp oil just until combined.
Keeping the broth at a gentle simmer (not a boil), drop the dough in by the tablespoon. Cover and cook for 15 minutes without lifting the lid, until the dumplings are fluffy and cooked through.
Set aside a portion for younger babies before salting, then season the rest with the remaining ¼ tsp salt and black pepper.
