Chicken Dumpling Bowl (Print Version)
# Ingredients:
01 -
4 tbsp butter.
02 -
1/2 cup diced onion.
03 -
2-3 diced carrots.
04 -
3 celery ribs, cut into pieces.
05 -
1 tbsp minced garlic cloves.
06 -
8 cups chicken stock.
07 -
2 pounds shredded chicken.
08 -
1 tsp salt.
09 -
1/2 tsp ground black pepper.
10 -
2 bay leaves.
11 -
1 tbsp dried parsley flakes.
12 -
3 tbsp cornstarch.
13 -
3 tbsp water.
14 -
1 1/2 cups flour.
15 -
1 tsp baking powder.
16 -
1/2 tsp salt.
17 -
3 tbsp butter, chilled.
18 -
3/4 cup milk.
# Instructions:
01 -
In a big 8-quart pot, melt the butter on medium heat. Toss in diced onions, carrots, and celery pieces. Stir until onions get soft and clear, then mix in the minced garlic and cook another 30 seconds to let the smell fill your kitchen.
02 -
Add your chicken stock to the pot, followed by shredded chicken, salt, pepper, bay leaves, and parsley. Let it come to a light boil, then turn down the heat and simmer while you work on making the dumplings.
03 -
To make dumplings, grab a big mixing bowl and mix flour, baking powder, and salt. Take your cold butter and grate it right into the dry mix, then stir lightly to cover all butter bits. Slowly pour milk in while stirring until you've got a ball of dough. Give it a quick knead in the bowl if needed.
04 -
Tear off small inch-sized chunks of dough and drop them into your simmering soup. Put the lid on the pot and let those dumplings cook until they float up, which takes about 15-20 minutes.
05 -
Want a thicker soup? Just mix cornstarch with cold water and pour it in. Keep stirring until your soup gets as thick as you want it.
# Notes:
01 -
Keep in mind that nutrition values can change depending on what brands or products you use.
02 -
You can make this soup ahead of time since it warms up great and the flavors get even better when they sit together longer.