for the soup: – 2 tbsp vegetable oil – 1 lb chicken breast cubed (I used boneless and skinless but you can use whatever you prefer, you could use leftover, or a whole roast chicken and shred it too) – 1 cup diced yellow (or sweet) onion – 1.5 cups sliced carrot – 3+ garlic cloves, minced – 2 tsp salt – 5 tbsp unsalted butter – 6 tbsp all purpose flower – 6 cups chicken broth (I used 3 bouillon cubes and 6 cups of water) – 1/2 cup heavy cream – 1/2 tsp dried thyme – 2 bay leaves – 1 1/2 cups frozen peas – 1/2 cup frozen corn – 1 celery stalk sliced – 4 tbsp parsley, minced – feel free to add whichever spices you think would add flavour
for the dough boys: – 2 cups all purpose flour – 1 tbsp baking powder – 1/2 tsp salt – 1/2 tsp pepper – 1 1/3 cups heavy cream
instructions: 1. in a large pot heat the oil over medium heat, add chicken and cook until browned. remove chicken from pot and set aside 2. add carrot and onion, cook until tender (about 2 mins) 3. add garlic and stir until fragrant (1 min) 4. make a roux—reduce heat to medium-low and add butter and flour, stirring constantly to prevent lumps for 2-3 mins 5. add chicken and any juices back to pot and stir to coat in the roux 6. add chicken broth, cream, thyme, and bay leaves and bring to a simmer 7. add frozen peas, frozen corn and celery. cover and cook for 15 mins 8. make dough boys (dumplings): in a large bowl combine flour, baking powder, salt, pepper and cream. stir until mixture comes together into a single mass of dough 9. form dough balls into small round balls approx 1/2”-1” in diameter (dough should make 14-16 dumplings) 10. place dough balls in the simmering soup, making sure they are spaced out well. add parsley and cover, let the soup simmer for 15 mins or until dumplings are cooked through 11. remove bay leaves, serve and enjoy!
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Recipe here!
for the soup:
– 2 tbsp vegetable oil
– 1 lb chicken breast cubed (I used boneless and skinless but you can use whatever you prefer, you could use leftover, or a whole roast chicken and shred it too)
– 1 cup diced yellow (or sweet) onion
– 1.5 cups sliced carrot
– 3+ garlic cloves, minced
– 2 tsp salt
– 5 tbsp unsalted butter
– 6 tbsp all purpose flower
– 6 cups chicken broth (I used 3 bouillon cubes and 6 cups of water)
– 1/2 cup heavy cream
– 1/2 tsp dried thyme
– 2 bay leaves
– 1 1/2 cups frozen peas
– 1/2 cup frozen corn
– 1 celery stalk sliced
– 4 tbsp parsley, minced
– feel free to add whichever spices you think would add flavour
for the dough boys:
– 2 cups all purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 1/3 cups heavy cream
instructions:
1. in a large pot heat the oil over medium heat, add chicken and cook until browned. remove chicken from pot and set aside
2. add carrot and onion, cook until tender (about 2 mins)
3. add garlic and stir until fragrant (1 min)
4. make a roux—reduce heat to medium-low and add butter and flour, stirring constantly to prevent lumps for 2-3 mins
5. add chicken and any juices back to pot and stir to coat in the roux
6. add chicken broth, cream, thyme, and bay leaves and bring to a simmer
7. add frozen peas, frozen corn and celery. cover and cook for 15 mins
8. make dough boys (dumplings): in a large bowl combine flour, baking powder, salt, pepper and cream. stir until mixture comes together into a single mass of dough
9. form dough balls into small round balls approx 1/2”-1” in diameter (dough should make 14-16 dumplings)
10. place dough balls in the simmering soup, making sure they are spaced out well. add parsley and cover, let the soup simmer for 15 mins or until dumplings are cooked through
11. remove bay leaves, serve and enjoy!