Chicken Dumpling Soup (Print Version)
# Ingredients:
01 -
1/2 cup diced onion.
02 -
4 tablespoons melted butter.
03 -
3 sliced celery sticks.
04 -
2-3 chopped carrots.
05 -
1 tablespoon minced garlic.
06 -
2 bay leaves.
07 -
8 cups of chicken stock.
08 -
1 teaspoon parsley, dried.
09 -
2 pounds of shredded chicken.
10 -
1/2 teaspoon ground black pepper.
11 -
1 teaspoon regular salt.
12 -
3 tablespoons water, cold.
13 -
3 tablespoons corn starch.
14 -
1 teaspoon baking powder.
15 -
1 1/2 cups all-purpose flour.
16 -
3 tablespoons chilled butter.
17 -
3/4 cup milk, any kind.
18 -
1/2 teaspoon extra salt.
# Instructions:
01 -
In a big pot, melt your butter.
02 -
Toss in onion, carrots, and celery. Heat ‘til they soften.
03 -
Add garlic, stir for half a minute.
04 -
Stir in the chicken broth, mix in the shredded chicken.
05 -
Sprinkle salt, black pepper, parsley, and drop in bay leaves. Heat to boiling, then let it gently bubble.
06 -
In a bowl, combine flour, baking powder, salt, then shred in cold butter. Add milk and stir into dough.
07 -
Pinch small dough pieces, drop them into the soup, cover and let them cook for 15-20 mins.
08 -
Whisk cornstarch into the cold water and mix into the pot until soup thickens.
# Notes:
01 -
You'll know dumplings are ready when they rise up.
02 -
Avoid lifting the lid while dumplings cook.
03 -
Use pre-cooked chicken to save time.
04 -
Prepare dumplings right before they’re cooked for the best texture.