2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
😊😊 In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
😊😊 Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
😊😊Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
😊😊 Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
😊😊 In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
😊😊 Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
😊😊 Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
😊😊 Ladle into bowl, giving 1-2 dumplings per serving.
Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128
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