Chicken and Dumpling Soup
Directions
- 1Chop celery, onion, carrots, shallot, and rosemary
- 2Combine chopped vegetables in a bowl
- 3Mince garlic
- 4Prepare dumpling dough: combine flour, salt, garlic powder, baking powder, butter, and milk in a bowl. Mix until it's the consistency of mashed potatoes
- 5Add sour cream and a splash more milk to the dumpling dough
- 6Add chives to the dumpling dough
- 7In a pot over medium heat, drizzle oil and add chopped vegetables
- 8Season with salt and pepper. Once the onions are translucent, add minced garlic and cook for 2 minutes
- 9Add butter to the vegetables and once it is melted, add flour and mix
- 10Cook for two minutes, then whisk in evaporated milk a little at a time
- 11Add chicken stock, starting with two cups. Let it cook for a minute, then add two more cups
- 12Add shredded chicken, rosemary, thyme, paprika, salt, pepper, and chicken bouillon. Mix well
- 13Cover and cook for 10 minutes on medium heat
- 14Add dumplings and cook for another 15 minutes with the lid on
- 15Garnish with chives or parsley before serving
Ingredients
- 1.25 cups all-purpose flour
- 1 pinch salt
- 1 tablespoon garlic powder
- 1 teaspoon baking powder
- 2 tablespoons butter
- 0.5 cups milk
- 0.25 cups sour cream
- 0.5 cups milk
- 1 good amount chives
- 1 oil
- 3 ribs celery
- 1 onion
- 2 carrots
- 1 shallot
- 1 spring rosemary
- 3 cloves garlic
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 5 cups chicken stock
- 1 tablespoon dried thyme
- 1 tablespoon paprika
- 1 teaspoon chicken bouillon
- 2 chicken breasts shredded chicken
Equipment
knifecutting boardmixing bowlmeasuring cupswooden spoonwhiskpotlid
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