CHICKEN DUMPLINGS CRACKED

Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.Īdd the butter and whisk until melted. Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes. Heat the olive oil in a large stockpot over medium heat.

CHICKEN DUMPLINGS CRACKED

Fresh cracked pepper is a cornerstone of this dish, so be sure to give it a few turns of the pepper mill. When you’re ready to serve this pot of goodness, scoop into bowls and top with chopped green onions and a good sprinkle of salt. The dumplings will quadruple in size as they cook, about fifteen minutes. Now for the fun part–dumpling time! Make the dumpling dough, and drop by spoonful to cover the surface of the chicken soup. What thickens chicken and dumplings? We use ¼ cup all-purpose flour and chicken stock to build a satisfyingly spoon-worthy soup.Īdd milk, shredded chicken and seasonings and let simmer. Once the mirepoix is ready, we’ll make the soup. Cook the onion, carrots, and celery in oil until softened, then add the garlic. It’s a simple aromatic base that adds a lot of flavor. Mirepoix is our favorite part of soup making. This easy chicken and dumplings comes together in two parts–the chicken soup base and the dumplings.

Chicken dumplings