Chicken and Dumpling Soup
Directions
- 1Chop three ribs of celery into small pieces.
- 2Dice one onion and add it to a bowl with the chopped celery.
- 3Slice and chop two carrots and add them to the bowl with celery and onion.
- 4Dice one shallot and add it to the bowl.
- 5Mince three cloves of garlic.
- 6In a mixing bowl, combine 1 ¼ cups of all-purpose flour, a pinch of salt, a pinch of garlic powder, and 1 teaspoon of baking powder.
- 7Mix in 2 tablespoons of butter using your fingers to incorporate it into the flour mixture.
- 8Add ½ cup of milk to the bowl and mix.
- 9Add ¼ cup of sour cream and mix.
- 10Add a splash of milk if needed to adjust consistency.
- 11Stir in a generous amount of chives.
- 12In a pot, drizzle some oil and heat over medium heat. Add the chopped celery, onion, and carrots.
- 13Add salt and pepper to the vegetables.
- 14Once the onions are translucent, add the minced garlic and cook for two more minutes.
- 15Add 3 tablespoons of butter to the pot.
- 16Once butter is melted, add 3 tablespoons of flour and mix immediately.
- 17Cook for 2 minutes on medium heat.
- 18Whisk in 1 12-ounce can of evaporated milk, a little at a time.
- 19Once incorporated, add 2 cups of chicken stock and stir.
- 20Let this cook for a minute and then add 2 more cups of chicken stock.
- 21Add shredded chicken (about 2 chicken breasts).
- 22Add 1 more cup of chicken stock, rosemary, dried thyme, paprika, more salt and pepper, and a teaspoonful of chicken bouillon.
- 23Mix everything together and cover, cooking on medium-low heat for 10 minutes.
- 24After 10 minutes, add the dumpling mixture, using two spoons or a scoop to drop the dumplings into the soup.
- 25Cover and cook for 15 more minutes.
- 26Garnish with chives and serve.
Ingredients
- 1.25 cups all-purpose flour
- 1 pinch salt
- 1 pinch garlic powder
- 1 teaspoon baking powder
- 2 tablespoons butter
- 0.5 cup milk
- 0.25 cup sour cream
- 0.5 cup milk
- 1 good amount chives
- 1 oil
- 1 salt
- 1 pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 12 ounces evaporated milk
- 5 cups chicken stock
- 2 chicken breasts shredded chicken
- 1 sprig rosemary
- 1 dried thyme
- 1 paprika
- 1 salt
- 1 pepper
- 1 teaspoon chicken bouillon
- 1 chives
Equipment
knifecutting boardmixing bowlmeasuring cupswooden spoonpotwhisk