Chicken & Dumplings
Prep time
Cook time
Total time
Author: Robin | Fluster Buster
Yields: 6 servings
Ingredients
- 2 tablespoons butter
- 2 celery stalks, sliced
- ½ pound baby carrots
- 1 medium onion, diced
- ¼ cup flour
- 4 cups chicken broth
- 2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 pound, chicken, shredded
- 2 cups broccoli, frozen
Dumplings
- 2 cups flour
- 1 tablespoons baking powder
- ½ teaspoon salt
- 1 tablespoon butter, softened
- 1 cup milk
Instructions
- In a large dutch oven, saute the celery, carrots and onions in butter, until onions begin to become translucent. Stir in flour.
- Stir in chicken broth, poultry seasoning, onion powder, garlic powder, salt and parsley. Cover and bring to a boil. Add chicken and broccoli, cover and return to a boil.
- In a medium bowl, combine flour baking powder and salt. Using a pastry blender cut the butter into the flour mixture until it resembles cornmeal. Stir in milk.
- Drop dumpling mixture into the boiling pot one tablespoon at a time. Reduce heat at simmer for 10-15 minutes.
I love drop dumplins! I am going to try these this week. I love that you put veggies in these!
I with you, drop dumplings are the best!