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Creamy Chicken Dumpling




Source of Recipe


Maggie Viken






List of Ingredients



• 6 T. butter
  
• 1 C. onion, chopped
  
• 1 C. carrots, cut into sticks or rounds
  
• 1/2 C. celery, diced
  
• 1/2 C. peas
  
• 4 lrg. cloves garlic, minced
  
• 3 T. all-purpose flour
  
• 12 oz. canned milk
  
• 32 oz. chicken stock
  
• 4 C. chicken, cooked, seasoned and shredded
  
• 1/2 tsp. thyme
  
• 2 tsp. pepper
  
• sea salt to taste
  
• Dumplings
  
• 2 C. all-purpose flour
  
• 1 T. + 1 tsp. baking powder
  
• 1 tsp. pepper
  
• 1 tsp. sea salt
  
• 3/4 C. milk, whole
  
• 4 T. butter, melted
  
• 1/4 C. jalapenoes, minced
  






Instructions



1. In a very large pot on medium heat melt butter then add onion, carrots, celery and peas. Cook until softened about 5 minutes. Add garlic and cook a minute longer. Add flour and cook for a minute mixing completely. Add canned milk and chicken stock and stir quickly to mix. Bring to a boil and add chicken, thyme salt and pepper. Reduce to simmer.
   
2. Dumplings- Mix all dry ingredients together and create a well in the center. Into the well put remaining ingredients, stir just until a ball forms.
   
3. Scatter largish balls of dumpling dough into soup carefully submerging each ball with the back of a spoon. when all dumpling are in the pot and have each been submerged cover pot and simmer for 15 minutes. Gently stir and check dumplings to see if finished.