Chicken and Dumplings with Vegetables
Ingredients
The soup
-
1
each
yellow onion
-
3
each
carrots
-
3
ribs
celery
-
1
Tbsp
olive oil
-
2.5
lbs
split chicken breasts
-
6
cups
chicken broth
-
to taste
salt and pepper
-
1
cup
whole milk
-
2
Tbsp
all-purpose flour
-
½
cup
frozen peas
-
¼
cup
chopped fresh parsley
The dumplings
-
2
cups
all-purpose flour
-
½
tsp
baking powder
-
½
tsp
salt
-
2
Tbsp
butter
-
1
cup
milk
Instructions
- 1. Dice the onion, carrots, and celery, then sauté them in olive oil until the onions are soft.
- 2. Add the chicken breasts and chicken broth to the pot, cover, and bring to a boil. Then simmer for 30 minutes.
- 3. While the soup simmers, prepare the dumplings by mixing flour, salt, and baking powder, then incorporating butter until smooth.
- 4. Add milk to the dumpling mixture and form a sticky dough, then knead and roll it out before cutting into rectangles.
- 5. After 30 minutes, remove the chicken, shred it, and return the pot to a boil.
- 6. Drop the dumplings into the boiling soup and cook until they float.
- 7. Whisk together milk and flour, then add to the soup to thicken.
- 8. Finally, return the shredded chicken, peas, and parsley to the pot, adjust seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
456
Total fat
20g
Total carbohydrates
34g
Total protein
36g
Sodium
1148mg
Cholesterol
0mg
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