Chicken and Dumplings
- Jenna Burk
- Dec 31, 2018
- 1 min read
Dumpling Batter:
- 1/2 cup milk
- 2 large eggs
- 2 t. baking powder
- 1 1/2 cups flour
- 1 t. salt
Soup:
- 5 cups chicken stock
- 1 cup half and half
- 1/2 t. black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 cups shredded chicken, cooked
- 2 cups frozen mixed vegetables
- 2 T. parsley
Whisk together milk and eggs. In a separate bowl sift together dry ingredients for the dumplings. Mix the wet and dry ingredients together until combined, but do not over-mix. Set aside the batter.
In a pot, combine chicken stock, half and half, black pepper, thyme and bay leaf. Bring to a boil. Mix together 2 T. of flour and 1/4 cup of water. Whisk the slurry into the soup mixture. Add the chicken and vegetables. Bring back to a boil. Drop small scoops of dumpling batter into the boiling pot. The dumplings will expand a lot. Cook uncovered for 10 minutes. Try not to stir the soup very much, because you could break up your dumplings. Reduce heat and simmer. Cover and cook for an additional 10 minutes. Garnish with fresh parsley.
