Description
A comforting and nostalgic recipe for chicken and dumplings, featuring a creamy broth and fluffy dumplings.
Ingredients
- 2 tablespoons olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 12 oz canned evaporated milk
- 1/2 cup frozen vegetables
Instructions
- Heat the olive oil over medium heat in a large pot. Add in the diced celery, carrots, and onion. Sauté for several minutes until the vegetables soften.
- Once the vegetables become tender, add the minced garlic and cook for a minute until fragrant.
- Incorporate the butter and flour, stirring continuously until a golden roux forms.
- Gradually whisk in the low-sodium chicken broth until smooth.
- Mix in the chicken bouillon paste, thyme, sage, rosemary, salt, and pepper. Bring to a boil.
- Add the chicken and let simmer until fully cooked.
- Stir in the evaporated milk and frozen vegetables.
- Drop spoonfuls of your favorite dumpling batter into the bubbling soup and cook until fluffy.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a richer flavor, try adding fresh herbs at the end of cooking or adjust the amount of evaporated milk for creaminess.
