Creamy Chicken and Dumplings

Serves 6

*2 tablespoons oil
*2 pounds chicken breasts
*1 large onion, diced
*4 carrots, sliced to ¼ in half rings
*3 garlic cloves, minced
*1 teaspoon salt
*5 tablespoons unsalted butter
*6 tablespoons all-purpose flour
*6 cups chicken broth
*½ cup heavy cream
*½ teaspoons dried thyme
*2 bay leaves
*1 ½ frozen peas
*4 tablespoons fresh minced parsley

*2 cups all-purpose flour
*1 tablespoon baking powder
*½ teaspoon salt
*1 ⅓ cups heavy cream

*In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. *Add carrot and onion and cook until just tender, about 3 minutes.
*Add garlic and stir for another minute.
*Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
*Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
*In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
*Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
*Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
*Ladle into bowl, giving 1-2 dumplings per serving.


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