Chicken Dumpling Soup (Print Version)
# Ingredients:
01 -
4 tablespoons butter.
02 -
1/2 cup onion, chopped.
03 -
2-3 carrots, chopped.
04 -
3 celery stalks, sliced.
05 -
1 tablespoon garlic, minced.
06 -
8 cups chicken broth.
07 -
2 pounds chicken, shredded.
08 -
1 teaspoon salt.
09 -
1/2 teaspoon black pepper.
10 -
2 bay leaves.
11 -
1 tablespoon dried parsley.
12 -
3 tablespoons cornstarch.
13 -
3 tablespoons water.
14 -
1 1/2 cups flour.
15 -
1 teaspoon baking powder.
16 -
1/2 teaspoon salt.
17 -
3 tablespoons cold butter.
18 -
3/4 cup milk.
# Instructions:
01 -
Melt butter in large pot.
02 -
Cook onions, carrots, celery until soft.
03 -
Add garlic, cook 30 seconds.
04 -
Pour in chicken broth, Add shredded chicken.
05 -
Season with salt, pepper, bay leaves, parsley, bring to boil, reduce to simmer.
06 -
Mix flour, baking powder, salt, grate cold butter into flour, stir in milk until dough forms.
07 -
Drop 1-inch dough pieces into soup, cover and simmer 15-20 minutes.
08 -
Mix cornstarch with cold water, stir into soup until thickened.
# Notes:
01 -
Dumplings are done when floating on top.
02 -
Don't peek while dumplings cook.
03 -
Use rotisserie chicken for quicker prep.
04 -
Make dumplings just before cooking for best results.