Chicken and Dumplings
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 8 cups chicken stock
- 4 cups cooked shredded chicken
- fine sea salt
- fresh ground black pepper
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons minced fresh sage
- 3⁄4 cup whole milk
directions
- In a soup pot, heat the oil over medium heat.
- Add the onions, carrots, and celery; cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the stock and bring to a boil over high heat.
- Decrease heat to med-low and simmer until the vegetables are tender, about 20 minutes.
- Add the chicken; season with salt and pepper to taste.
- Make the dumplings-in a bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.
- Stir in the sage.
- Add the milk and stir to make a soft dough.
- Using a tablespoon, drop equal amounts of the dough onto the surface of the simmering soup.
- Cover and cook until the dumplings are firm, about 15 minutes.
- Spoon the soup and dumplings into warmed large bowls and serve at once.
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