SOUP
- 2 T vegetable oil
- 2 boneless, skinless chicken breasts, cubed
- 1 c yellow onion, diced
- 1 c carrot, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 t salt
- 5 T unsalted butter
- 6 T all-purpose flour
- 6 c chicken broth
- ½ c heavy cream
- ½ t dried thyme
- 2 bay leaves
- 4 T fresh parsley, minced
DUMPLINGS
- 2 c all-purpose flour
- 1 T baking powder
- ½ t salt
- ½ t pepper
- 1 ⅓ c heavy cream
In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken, season with salt & pepper, and cook until browned on both sides. Remove from the pot and set aside. Add the carrots, onion, and celery and cook until just tender. Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, cover and cook for 15 minutes, stirring occasionally.
Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Form the dough into small round balls about 1 inch in diameter (the dough should yield 14-16 dumplings). Remove the bay leaves and then place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover.
Let the soup simmer for 15 minutes, or until the dumplings are cooked through. Ladle into bowls, giving 1-2 dumplings per serving. Enjoy!
