Directions
- 1Chop celery, onion and carrots into small pieces.
- 2Chop rosemary
- 3Mince garlic
- 4For dumplings, In a bowl, combine 1.25 cup flour, salt, garlic powder, and baking powder.
- 5Add 2 tbsp butter and mix into the flour mixture using your fingers.
- 6Add milk and sour cream to the flour mixture, and mix until a dough forms.
- 7Stir in chives.
- 8Drizzle oil in a pot over medium heat, and add chopped vegetables.
- 9Add salt and pepper.
- 10Once onions are translucent, add garlic and cook for two more minutes.
- 11Add 3 tbsp butter and melt, then 3 tbsp flour, and mix immediately.
- 12Cook for two minutes on medium heat.
- 13Whisk in evaporated milk a little at a time.
- 14Once incorporated, add 2 cups chicken stock
- 15Let it cook for a minute, then add two more cups of chicken stock.
- 16Add shredded chicken.
- 17Add one more cup of chicken stock.
- 18Add rosemary, thyme, paprika, salt, pepper, and chicken bouillon.
- 19Mix and cover; cook on medium-low for 10 minutes.
- 20Add dumplings and cover for 15 minutes.
- 21Garnish with chives and serve.
Ingredients
- 1.2 cups all-purpose flour
- 1 pinch salt
- 1 tsp garlic powder
- 1 tsp baking powder
- 5 tbsp butter
- 0.5 cups milk
- 0.2 cups sour cream
- 1 handful chives
- 1 oil
- 3 ribs celery
- 1 onion
- 2 carrots
- 1 spring rosemary
- 3 cloves garlic
- 12 oz evaporated milk
- 5 cups chicken stock
- 2 chicken breasts shredded chicken
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tbsp chicken bouillon
Equipment
knifecutting boardmixing bowlmeasuring cupswooden spoonwhiskpotlid
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