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Stovetop Chicken Dumplings

Ingredients

Broth

  • 1 medium diced onion

  • 1 cup sliced carrots

  • 2 sliced celery sticks

  • 4 tablespoons butter

  • salt & pepper to taste

  • 1 large bay leaf

  • 1/4 cup all-purpose flour

  • 1 can cream of chicken soup (10.75 oz)

  • 6 cups chicken stock or broth

  • 3 cups cooked & chopped chicken

  • 2 teaspoons poultry seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon dried tarragon

    Dumplings

  • 4 cups all-purpose flour

  • 1 cup cold butter

  • 2 cups milk

  • 2 tablespoons baking powder

  • 2 teaspoons salt

Directions

  1. In a large heavy bottomed pot, melt the butter. Add diced onion, sliced carrots and celery. Cook for 5-8 minutes, until the vegetables are translucent.

  2. Add 1/4 cup all-purpose flour, stirring to coat the vegetables.

  3. Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder, tarragon & salt & pepper to taste. Stir well.

  4. Bring to a boil, reduce heat & simmer.

  5. Prepare dumplings: Whisk together flour, baking powder, and salt in a large mixing bowl.

  6. Using a pastry cutter or a fork, cut the butter into the flour mixture until butter is worked into pea-sized balls.

  7. Fold the milk into the batter just until combined, being careful not to overmix. The dough should look sticky and thick.

  8. Use a spoon or ice cream scoop to divide the dumpling dough & drop them into the simmering broth.

  9. Once all the dumplings have been dropped into the soup adjust your heat slightly to ensure a gentle simmer. Cover with lid for 20 minutes.

  10. Use a large spoon to gently press the dumplings into the broth. Remove from heat & cool for 5 minutes before serving.