Chicken and Dumplings (Print Version)
# Ingredients:
01 -
2 big carrots, cut into small cubes.
02 -
2 ribs of celery, diced up.
03 -
2 tablespoons of olive oil.
04 -
1 yellow onion, finely chopped.
05 -
1 minced clove of garlic.
06 -
1/3 cup regular flour.
07 -
5 tablespoons regular unsalted butter.
08 -
6 cups chicken stock, low in sodium.
09 -
1 and 1/2 pounds of chicken, use either breasts or thighs.
10 -
12 ounces of canned evaporated milk.
11 -
2 teaspoons kosher salt.
12 -
1/2 teaspoon ground black pepper.
13 -
4 teaspoons chicken broth concentrate.
14 -
1/4 teaspoon dried sage leaves.
15 -
1/4 teaspoon rosemary, dried.
16 -
1/4 teaspoon plain dried thyme.
17 -
1/2 cup frozen peas, no need to thaw.
18 -
For dumplings: 1 tablespoon of baking powder.
19 -
1 and 2/3 cups plain flour.
20 -
1/2 teaspoon salt.
21 -
3/4 cup regular milk.
22 -
2 tablespoons of butter, melted.
23 -
1/4 cup sour cream, full fat or light.
# Instructions:
01 -
Heat oil in a pot, then cook diced onion, carrots, and celery for 3 minutes. Add garlic for half a minute before stirring in the butter and flour.
02 -
Slowly whisk in stock and bouillon concentrate. Sprinkle in herbs, along with salt and pepper. Add the chicken and let it simmer for 10 minutes.
03 -
Combine the flour, salt, and baking powder in a bowl. Add in milk, sour cream, and melted butter until the dough is just mixed.
04 -
Spoon small portions of the dumpling dough into the hot soup. Cover with a lid and let them steam-cook for around 12 to 15 minutes until soft and fluffy.
05 -
Stir in shredded chicken, evaporated milk, and peas. Adjust seasoning to taste and sprinkle parsley on top if you'd like.
# Notes:
01 -
Rotisserie chicken works great here.
02 -
Use a wide pot for easier dumpling cooking.
03 -
This dish cooks fine in a slow cooker too.