Chicken and Dumplings
Servings 6 servings
Calories 536kcal
Ingredients
- 4 tbsp unsalted butter
- 4 large carrots cut into ¼-inch round slices
- 5 celery stalks diced
- 1 yellow onion diced
- 4 garlic cloves minced
- 7 tbsp all-purpose flour
- 6 cups unsalted chicken broth
- ½ cup whole milk
- 2½ tsp salt
- ½ tsp ground black pepper
- 3 chicken breasts cut into 1-inch cubes
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- ⅛ tsp ground black pepper
- ½ tbsp dried parsley
- 1½ tsp salt
- 1 cup milk warm
- 3 tbsp unsalted butter melted
Instructions
- Preheat oven to 300°F.
- In a large dutch oven over medium heat, melt butter. Sauté diced onions, diced carrots, and diced celery for 7 minutes.
- Stir in minced garlic and sauté 1 minute.
- Sprinkle in 7 tablespoons flour and stir mixture for 2 minutes.
- Gradually whisk in broth and milk until soup is smooth.
- Stir in cut chicken, salt, and pepper.
- Cover with lid. Cook in oven for 30 minutes.
- To make the dumplings, whisk together flour, 1 tablespoon baking powder, garlic powder, pepper, salt, and parsley.
- Stir in warm milk and butter until dough comes together.
- Remove chicken soup from oven. Using two spoons, form golf size balls of dough and place on top of soup evenly; about 18 balls.
- Simmer on stovetop for 15 minutes covered.
- Broil dumplings on high in oven for 5-10 minutes if desired.
Nutrition
Calories: 536kcal | Carbohydrates: 52g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1813mg | Potassium: 1160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7355IU | Vitamin C: 6mg | Calcium: 215mg | Iron: 4mg