Chicken and Dumplings "Stoup"

Tammy Brownlow

By
@DoughmesticGoddess

Tastes like you were in the kitchen all day making this but it is quick, easy and flavorful. Make a batch of cornbread muffins and enjoy! Yummy...yummy... in your tummy!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1
chicken breasts, whole with ribs and skin
1
rosemary sprig
4 c
water
5
chicken bouillon cubes
2 large
carrots, peeled and diced
2 large
stalks celery, peeled and diced
1 medium
onion, diced
1/2 tsp
sage
2
cloves garlic, minced
2 c
flour
4 tsp
baking powder
1/2 tsp
salt
3/4 to 1 c
milk
fresh ground pepper to taste
2 Tbsp
corn starch
1/4 c
water

Directions Step-By-Step

1
In a dutch oven place chicken breast, 4 cups water, bouillon cubes, carrots, onion, celery, sage, rosemary sprig and garlic. Simmer until chicken is done about 30 minutes.
2
Remove chicken to cool and discard rosemary sprig. While chicken is cooling assemble dumpling batter in a medium bowl - mix flour, baking powder, and salt. Add milk and stir until combined.
3
Drop by large tablespoon the dumpling batter into the simmering broth until all batter is used. Skin and debone chicken breast and chop into bite sized pieces and add back to broth. Whisk corn starch into 1/4 cup water to combine. Slowly pour into pot while stirring to thicken. Add pepper to taste.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids