Chicken & Dumplings Soup
MIX IT UP!
Chicken Noodle Soup is good and all, but chicken and dumplings is chef’s kiss
What you’ll need:
Chicken & Broth:
2-3 boneless, skinless chicken breast cut into strips/chunks
2 celery sticks, diced*
1 yellow onion, diced
3 large carrots, peeled & diced
1 can corn, drained*
4 cloves of garlic, minced
4-5 cups chicken stock
4 tbsp butter
1/4 cup AP Flour
1 cup whole milk (or 1/4 cup heavy cream; 3/4 cup 2% milk)
2 tbsp EVOO
Red pepper flakes to taste
1 tbsp Granulated garlic
S&P to taste
1 tbsp Italian seasoning blend
*veggie substitutions/additions: don’t like celery? Corn not your thing? Add chopped spinach/kale or frozen peas instead
Dumplings:
2 cups AP Flour
1 tsp salt
1 tsp black pepper
1 tbsp baking powder
1/2 cup buttermilk
1/2 cup whole milk
How to make it:
Coat the bottom of a large Dutch oven or stock pot in EVOO, heat to medium
Season chicken with Italian seasoning, granulated garlic, red pepper flakes, & S&P
Cook chicken breasts in Dutch oven until cooked through. Remove chicken & set aside
Add celery, carrots & onion to pot. Sauté 5-7 minutes
Add fresh minced garlic & Italian spices. Cook 2-3 min
Add butter and melt completely
Add 1/4 cup flour and whisk into a paste
Slowly add chicken stock and whisk until the butter/flour paste is fully incorporated
Bring to a boil, then reduce and simmer on medium/low for 10 min as sauce thickens
Add 1 cup whole milk, whisk thoroughly
Shred cooked chicken then add back into the pot
Add can of drained corn, stir
Simmer 5 min. Meanwhile prep the biscuit dough…
Whisk together 2 cups flour, baking powder, S&P to a large bowl
Make a well in the middle and pour in whole milk and buttermilk
Slowly stir together with a wooden spoon until just combined. Don’t over mix
Add tablespoons of biscuit dough to the chicken broth mixture
Cover Dutch oven and simmer for 15-18 min or until dumplings have tripled in size
Stir to fully coat the dumplings
Serve immediately, topped with fresh black pepper
