CHICKEN AND DUMPLINGS SOUP | CHICKEN AND DUMPLINGS RECIPE

Chicken and Dumplings Soup | Chicken and Dumplings Recipe image

Provided by @MakeItYours

Number Of Ingredients 19

1 1/2 pounds chicken breast (cut into 1/2-inch cubes)
1 large onion (peeled and diced)
3 cloves garlic (minced)
4 celery stalks (thinly sliced)
4 carrots (thinly sliced)
4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1 teaspoon ground mustard
1/8 teaspoon ground turmeric (for color)
1 bay leaf
64 ounces low-sodium chicken stock
1/4 cup chopped parsley
Pepper (to taste)
3/4 cup flour
3 tablespoons grated Parmesan cheese
1 tablespoon fresh thyme leaves (finely minced)
1/2 teaspoon fresh rosemary (finely minced)
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup whole milk

Steps:

In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8-10 minutes. Stir occasionally.
Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.