Chicken and Dumplings (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 celery ribs, diced.
03 -
2 large carrots, diced.
04 -
1 yellow onion, chopped.
05 -
1 clove garlic, minced.
06 -
5 tablespoons unsalted butter.
07 -
1/3 cup all-purpose flour.
08 -
6 cups low-sodium chicken broth.
09 -
4 teaspoons chicken bouillon paste.
10 -
1/4 teaspoon dried thyme.
11 -
1/4 teaspoon dried sage.
12 -
1/4 teaspoon dried rosemary.
13 -
1 teaspoon kosher salt.
14 -
1/2 teaspoon black pepper.
15 -
1 1/2 pounds chicken breasts or thighs.
16 -
12 ounces evaporated milk.
17 -
1/2 cup frozen peas.
18 -
For dumplings: 1 2/3 cups flour.
19 -
1 tablespoon baking powder.
20 -
1/2 teaspoon salt.
21 -
3/4 cup milk.
22 -
1/4 cup sour cream.
23 -
2 tablespoons melted butter.
# Instructions:
01 -
Cook celery, carrots and onion in oil for 3 minutes. Add garlic for 30 seconds. Add butter and flour.
02 -
Gradually add broth and bouillon. Add herbs, salt and pepper. Add chicken and simmer 10 minutes.
03 -
Mix flour, baking powder, salt, milk, sour cream and butter until just combined.
04 -
Drop small spoonfuls of dough into simmering soup. Cover and cook 12-15 minutes until tender.
05 -
Add chopped chicken, milk and peas. Season to taste and garnish with parsley.
# Notes:
01 -
Can use rotisserie chicken.
02 -
Use wide pot for more dumpling space.
03 -
Can be made in slow cooker.