If there ever was a time for a nice bowl of soup, it's NOW! Here's our recipe for whipping up a warm pot of CHICKEN AND DUMPLINGS just like mom used to make!
2 Tbsp vegetable oil
3 ribs celery
2 carrots chopped
1 onion chopped
1 clove garlic, minced
¼ Tsp dried thyme
4 cups reduced-sodium chicken broth
1-½ cups chopped skinless cooked chicken breast
½ cups green beans, trimmed, cut into ½” pieces, heaping one cup
¼ cup chopped fresh parsley
1 cup all-purpose flour
½ Tsp baking powder
¼ Tsp salt
1/8 Tsp ground pepper
1. Heat large pot over medium heat until hot. Swirl in the oil, and then add celery, carrots, onion, garlic, and thyme. Cook, occasionally stirring, until vegetables are softened, five to six minutes. Add broth and chicken. Bring to a boil; reduce heat. Cover; simmer ten minutes.
2. Add green beans; simmer until vegetables are tender, ten to fifteen minutes. Stir in parsley. Meanwhile, combine flour, baking powder, salt, and pepper in medium bowl. Gradually stir in enough of ½ cup-1 cup water until flour mixture is just moistened.
3. Drop dough, by rounded teaspoonful, onto simmering stew, making twelve dumplings. Cover; simmer until dumplings have doubled in size and are cooked through fifteen to twenty minutes. Makes four servings. More holiday recipes available at damien-pierre.com!
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