Chicken and Dumplings (Print Version)
# Ingredients:
01 -
2 celery stalks, chopped.
02 -
1 garlic clove, finely diced.
03 -
5 tablespoons of butter, unsalted.
04 -
1 1/2 pounds of chicken thighs or breasts.
05 -
12 ounces of evaporated milk.
06 -
3/4 cup milk.
07 -
6 cups chicken stock, low sodium.
08 -
1/3 cup plain flour.
09 -
2 tablespoons of olive oil.
10 -
2 large carrots, chopped.
11 -
1 onion, yellow, diced.
12 -
1/4 teaspoon of crumbled thyme.
13 -
1/4 teaspoon dry sage leaves.
14 -
1/4 teaspoon crushed rosemary.
15 -
1 teaspoon of kosher salt.
16 -
1/2 teaspoon ground black pepper.
17 -
4 teaspoons paste-style bouillon.
18 -
For dumplings: 1 tablespoon baking powder.
19 -
1 teaspoon of salt (for dumplings).
20 -
1/4 cup of sour cream.
21 -
1 2/3 cups of all-purpose flour (for dumplings).
22 -
2 tablespoons of melted butter.
23 -
1/2 cup frozen peas.
# Instructions:
01 -
Warm up your olive oil, then toss in onions, carrots, and celery. Stir them around for three minutes, then mix in minced garlic for half a minute. Melt in your butter and combine it with flour.
02 -
Slowly pour in the broth while stirring. Add chicken bouillon, herbs, salt, and black pepper. Drop in the raw chicken and let it simmer for about 10 minutes.
03 -
Stir together your flour, baking powder, salt, milk, sour cream, and melted butter until it just comes together as dough.
04 -
Scoop small bits of the dough and place gently into the hot soup. Put the lid on and let it cook for 12-15 minutes until the dumplings are soft.
05 -
Shred or chop the chicken and return it to the pot. Stir in evaporated milk and peas. Adjust seasonings to your liking, and sprinkle some parsley if you want.
# Notes:
01 -
Store-bought rotisserie chicken works too.
02 -
Use a wide pot so there's enough space for the dumplings.
03 -
Can cook it in a slow cooker if needed.