Yield: 6 Servings
This dish is what I call food for the soul! Oh, man, you have got to give this recipe a try, I’m telling you! Serve it hot and you have yourself a meal to remember! Feel free to add more ingredients if you wish. I know that you can do a lot to make this recipe even better! Have a blessed day, friends. Enjoy!
Ingredients:
SOUP
2 tbsp vegetable oil
2 pound boneless, skinless chicken breast(905 g), cubed
1 c diced yellow onion
1 c sliced carrot
3 cloves garlic cloves, minced
1 tsp salt
5 tbsp unsalted butter
6 tbsp all-purpose flour
6 c chicken broth(1 ½ L)
½ c heavy cream(120 mL)
½ tsp dried thyme
2 bay leaves
1 ½ c frozen peas(225 g)
4 tbsp fresh parsley, minced
DUMPLINGS
2 c all-purpose flour(250 g)
1 tbsp baking powder
½ tsp salt
½ tsp pepper
1 ⅓ c heavy cream(320 mL)
Directions:
Place a 6-quart Dutch oven on the stove and turn the heat to medium-high.
Add vegetable oil and allow it to become hot.
Add the chicken breasts and cook each side for a few minutes until brown. Remove and set aside.
In the same pot, add the onion and carrot. Saute for 3 minutes or until soft.
Add garlic and saute until aromatic.
Turn the heat to medium-low, then add the flour and butter. Stir until well mixed.
Put the chicken breasts back into the pot and stir until well combined.
Add cream, chicken broth, bay leaves, and thyme. Stir until well mixed, then allow the mixture to simmer.
Add the frozen peas, then cover the pot and cook for about 15 minutes.
For the Dumplings:
Add flour, baking powder, cream, salt, and pepper into a large mixing bowl. Stir until well mixed.
Form small balls out of the mixture.
Add the dumplings into the soup as well as parsley. Stir until just mixed.
Cover the pot and cook for about 15 minutes or until done.
Serve and enjoy!
Ingredients
- SOUP
- 2 tbsp vegetable oil
- 2 pound boneless, skinless chicken breast(905 g), cubed
- 1 c diced yellow onion
- 1 c sliced carrot
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 5 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 6 c chicken broth(1 ½ L)
- ½ c heavy cream(120 mL)
- ½ tsp dried thyme
- 2 bay leaves
- 1 ½ c frozen peas(225 g)
- 4 tbsp fresh parsley, minced
- DUMPLINGS
- 2 c all-purpose flour(250 g)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp pepper
- 1 ⅓ c heavy cream(320 mL)
Instructions
Place a 6-quart Dutch oven on the stove and turn the heat to medium-high.
Add vegetable oil and allow it to become hot.
Add the chicken breasts and cook each side for a few minutes until brown. Remove and set aside.
In the same pot, add the onion and carrot. Saute for 3 minutes or until soft.
Add garlic and saute until aromatic.
Turn the heat to medium-low, then add the flour and butter. Stir until well mixed.
Put the chicken breasts back into the pot and stir until well combined.
Add cream, chicken broth, bay leaves, and thyme. Stir until well mixed, then allow the mixture to simmer.
Add the frozen peas, then cover the pot and cook for about 15 minutes.
For the Dumplings:
Add flour, baking powder, cream, salt, and pepper into a large mixing bowl. Stir until well mixed.
Form small balls out of the mixture.
Add the dumplings into the soup as well as parsley. Stir until just mixed.
Cover the pot and cook for about 15 minutes or until done.
Serve and enjoy!
Notes
Yield: 6 Servings
