Ingredients: |
Ingredients: 3/4 c all-purpose flour, divided
12 tsp salt
1/2 tsp freshly ground pepper
3 lbs chicken breast, cut up
2 tbsp canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 c chicken stock
1/2 c white wine
2 tsp sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 c all-purpose flour
2 tsp banking powder
3/4 tsp salt
2/3 c 2% milk
1 tbsp butter, melted
SOUP:
1/2 c heavy whipping cream
2 tsp minced fresh parsley
2 tsp minced fresh thyme
additional salt and pepper to taste
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Directions: |
Directions:1. In a shallow bowl, mix 1/2 c flour, salt, and pepper. Add chicken, once piece at a time, and toss to coat; shake off excess. In a 6 qt stockpot, heat oil over medium-high heat. Brown chicken in batches, remove from pan.
2. Add onion, carrots, and celery to the same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic, cook and stir 1 minute longer. Stir in 1/4 c flour until blended. Gradually add chicken stock, stirring constantly. Stir in wine, sugar, bay leaves, and peppercorns. Return chicken to pan, bring to a boil. Reduce heat, simmer, covered, 20-25 minutes.
3. For dumplings, in a bowl, whisk flour, baking powder, and salt. In another bowl, whisk mil and melted butter until blended. Add to flour mixture, stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet, set aside.
4. Remove chicken from stockpot, cool slightly. Discard bay leaves from soup. Using two forks, coarsely shred meat into pieces, return to soup. Cook, covered, on high until mixture reaches a simmer.
5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low, cook, covered, 15-18 minutes or until a toothpick inserted in center dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley, and thyme. Season with additional salt and pepper to taste. |
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