Chicken and Dumplings

Name: Chicken and Dumplings
Total time: 2700 s
Yield: 4 people
Cuisine: American
Ingredients: 1-1/2 lbs. boneless breast of chicken, diced; 2 tbs. extra virgin olive oil or vegetable oil; 1 cup diced raw carrots; 1 cup diced onion; 4 cloves garlic, finely chopped; 5 TBS. butter; 6 TBS. flour; 6 cups chicken broth; 1/2 cup heavy cream; 1/2 tsp. thyme; 2 bay leaves; 1 cup frozen corn; 2 TBS. dried parsley; For the Dumplings:; 2 cups flour; 1 TBS. baking powder; 1/2 tsp. each of salt and pepper; 1-1/3 cups heavy cream

CoolJewel @cook_2780199

Bucks County, Pennsylvania

Great comfort food on a cold winter day!

Chicken and Dumplings

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CoolJewel @cook_2780199

Bucks County, Pennsylvania

Great comfort food on a cold winter day!

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Ingredients

45 min.

4 people

1-1/2lbs. boneless breast of chicken, diced
2 tbs.extra virgin olive oil or vegetable oil
1 cupdiced raw carrots
1 cupdiced onion
4 clovesgarlic, finely chopped
5 TBS.butter
6 TBS.flour
6 cupschicken broth
1/2 cupheavy cream
1/2 tsp.thyme
2bay leaves
1 cupfrozen corn
2 TBS.dried parsley
For the Dumplings:
2 cupsflour
1 TBS.baking powder
1/2 tsp.each of salt and pepper
1-1/3 cupsheavy cream

Cooking Instructions

45 min.

1

First, prepare the dumplings by mixing together flour, baking powder, salt, pepper and heavy cream. Mix together until it forms a ball of dough. Form small meatball sized balls, apx. 12. Set aside.
2

Next, sautee chicken in a soup pot on high in extra virgin olive oil until lightly browned (about 10 minutes). Remove chicken from pot and set aside.
3

Add to the soup pot the carrots, onions, garlic, butter and 6 tablespoons of flour. Stir until the mixture becomes pasty.
4

Add the chicken back into the pot along with chicken broth, heavy cream, thyme, 2 bay leaves and frozen corn. Cover and simmer for 15 minutes.
5

Remove the bay leaves, drop the dumplings in, top with parsley. Cover and simmer an additional 15 minutes.
6

Ladle into bowls and enjoy!