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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


    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.




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