Chicken & Dumplings with creamy variation FC

Name: Chicken & Dumplings with creamy variation FC
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 10 oz frozen peas, thawed; 1/2 cup chopped fresh chives; 1 cup fresh baby spinach; 1/2 large onion, diced; 1/2 large onion, large chunked; 1 lb bag medium sized carrots, peeled and cut into 1/2inch pieces; 2 rib celery, trimmed and sliced; 2 1/2 lb chicken breast, boneless skinless; 11 cup water; 3 chicken bouillon cubes; 1 1/2 tsp garlic powder; 1 each salt & pepper to taste; 2 1/4 cup all purpose flour; 1/2 tsp baking soda; 1 cup half & half; 3/4 tsp salt; 3 tbsp fresh chopped chives

renee @renee1234

awesomeness and warmth in a bowl..
mild and creamy and warm this soup is very satisfying, hearty and very filling.
my daughters favorite soup ive made thus far..

renee @renee1234

awesomeness and warmth in a bowl..
mild and creamy and warm this soup is very satisfying, hearty and very filling.
my daughters favorite soup ive made thus far..

Saved

Ingredients

1 hour 20 mins

8 servings

soup
10 ozfrozen peas, thawed
1/2 cupchopped fresh chives
1 cupfresh baby spinach
1/2 largeonion, diced
1/2 largeonion, large chunked
1 lbbag medium sized carrots, peeled and cut into 1/2inch pieces
2rib celery, trimmed and sliced
2 1/2 lbchicken breast, boneless skinless
11 cupwater
3chicken bouillon cubes
1 1/2 tspgarlic powder
1 eachsalt & pepper to taste
dumplings
2 1/4 cupall purpose flour
1/2 tspbaking soda
1 cuphalf & half
3/4 tspsalt
3 tbspfresh chopped chives

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Steps

1 hour 20 mins

1

place chicken in a large stockpot. add carrots, diced onion, celery,bouillon cubes, garlic powder and water.
2

over medium high heat, bring to a boil and then add spinach leaves.. then reduce heat to medium. simmer for 30 minutes. then add chives and chunked onion. simmer for 20 more minutes.
3

while that's cooking make your dumplings.... in a large bowl whisk together flour, chives,salt and the baking soda.
4

pour in the half & half and stir until it begins to "hold together" transfer dough to lightly floured surface.
5

with a lightly floured rolling pin, roll out dough into a 10x8 inch square. cut dumpling dough into 1 inch pieces. set aside.
6

remove chicken from pot to a cutting board. reduce heat under pot to low. let chicken stand to cool. cool enough for u to handle.
7

cut chicken into bite sized pieces or use two forks to shredd chicken (whichever you prefer). return chicken to the pot. bring heat back up to medium-high and bring soup to a simmer.
8

drop dumpling pieces into the simmering soup along with thawed peas, pepper and salt.
9

bring back up to a simmer and cook until heated through about 5 minutes.
10

serve!
11

for creamy variation u will need 1 pint heavy whipping cream and 1 cup flour...... when soup is done remove several cups of the liquid from the soup and place into another pot and place on medium high heat. in a seperate bowl combine whipping cream and flour.. whisk very very well... slowly pour flour mixture into boiling stock in pan. whisking entire time. keep going until ur out of flour mix. keep whisking and lower heat for a minute or two. remove from heat and this creeamy mix to the pot of soup slowly while stirring the soup. it will continue to thicken as it cools. remove soup from heat and stir again. serve hot. and enjoy..
12

inspiration from family circle magazine..

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Cooksnaps

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renee @renee1234

on October 14, 2013 14:59

im 41 and a mom of 3 kids and 2 step kids.and one fiance jason.i love to cook and bake anything! i love trying new foods and new recipes.. and when i try something new with kids i always have a back up plan. i always try to come up with something new and interesting. im always changing my style cuz i love different.