CHICKEN & DUMPLINGS
I made a roast chicken the other night and had some leftovers so I decided to de-bone it and make chicken and dumplings with it, but you could also use chicken breasts cut up into cubes and cooked in a little vegetable oil.
This recipe was REALLY good and was a hit with my super picky eater husband as well as my little one, so it will definitely be part of our rotation of favorites.
Since my chicken was already cooked, this recipe only took about 40 minutes to make so it's great if you have leftover chicken to use up.
Sorry I forgot to take a photo, I'll add one the next time I make it 😊
2 tablespoons vegetable oil
2lbs cooked chicken, cubed
1 cup diced yellow onion
1 cup diced carrot
1 tablespoon minced garlic
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth (I made my own using chicken base)
1/2 cup light cream
2 bay leaves
3 cups frozen broccoli florets
2 tablespoons dried parsley
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups light cream
In a large kettle heat the vegetable oil over medium heat and add onion and carrots until tender. Add garlic and stir for about another minute. Add in butter and flour stirring constantly for 3 minutes, mixture will become very thick. Add the chicken and mix together to coat. Add chicken broth, cream and bay leaves and bring to a simmer. Once simmering add in frozen broccoli. Cover and cook for 15 minutes.
While the soup is simmering make your dumplings by adding all ingredients to a bowl and mixing together. It will become very thick and sticky.
After soup has simmered for the 15 minutes, add in teaspoon sized balls of your dumplings one at a time being sure they do not touch each other. If dumplings touch each other, they won't cook through all the way.
Add parsley on top, cover and cook for another 15 minutes or until dumplings are cooked through.