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.
16 - 12 oz evaporated milk.
17 - 1/2 cup frozen peas.
18 - 1 2/3 cups flour for dumplings.
19 - 1 tablespoon baking powder.
20 - 1/2 teaspoon salt for dumplings.
21 - 3/4 cup milk for dumplings.
22 - 1/4 cup sour cream.
23 - 2 tablespoons melted butter for dumplings.

# Instructions:

01 - Heat oil, sauté celery, carrots and onion 3 minutes. Add garlic 30 seconds.
02 - Add butter and flour, whisk 1 minute.
03 - Gradually stir in broth, bouillon and seasonings.
04 - Add chicken, simmer covered 10 minutes. Remove chicken to chop.
05 - Stir in evaporated milk and peas.
06 - Mix flour, baking powder, salt. Add milk, sour cream, butter until combined.
07 - Drop spoonfuls into simmering soup, cover and cook 12-15 minutes until tender.

# Notes:

01 - Use wide pot for dumplings.
02 - Can use rotisserie chicken.
03 - Don't overmix dumpling dough.

Back