Chicken & Dumplings To Write Home About
Savory soup packed with freshly roasted chicken, flavorful veggies, and simmered with pillows of deliciousness also known as dumplings!
Ingredients
Soup
- 1 lb Roasted Chicken Cooked and diced
- 1 tbsp Unsalted Butter
- 1 tbsp Extra Virgin Olive Oil
- 2 Carrots large; diced
- 1 Yellow Onion diced
- 3 stalks Celery diced
- 1/4 cup All-Purpose Flour
- 4 Cups Chicken Broth low-sodium
- 1/2 cup Milk I used Almond Milk
- 1 tsp Dried Thyme
- 1/2 tsp Ground Sage
- 1/2 tsp Baking Powder
Dumplings
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp White Sugar
- 1/2 tsp Sea Salt
- 3 tbsp Unsalted Butter
- 1/2 cup Milk I used Almond Milk
Instructions
Dumplings
- To make your own "Biscuit Baking Mix", start by combining all dried ingredients in a large bowl. Whisk to combine.
- Dice butter into small cubes, then cut into dough. *Refer to blog post on how to cut butter into dough.*
- Once mixture has become crumbly in texture, combine with milk until just incorporated. It should be scoopable with a spoon at this point. Set aside until ready for use.
Soup
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery, then cook until softened, about 5 minutes.
- Add flour and stir for 1 minute. Then add broth and stir well, scraping up what's stuck on the bottom. Bring to a boil.
- Lower heat to a simmer, then add chicken, milk, thyme, sage, and baking powder. Stir well, seasoning to taste with salt and pepper.
- Add generous tablespoonfuls of the dumpling mix to the top of the simmering chicken mixture.
- Cover the pot and cook over low heat for 20 to 25 minutes (without lifting the lid), until the dumplings are cooked through. You will need to take one out to try. Enjoy!
Recipe Notes
