| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
Ingredients
DUMPLINGS
- 2 c flour
- 1 1/4 tsp baking powder
- 3 tsp kosher salt
- 1 tbsp butter cut into dry ingredients
- 2/3 c milk
SOUP
- 8 c water
- 8 tsp chicken bouillon
- 1 1/2 c onion chopped (~1 medium yellow)
- 3/4 c celery chopped (~2 stalks)
- 8 oz carrots shredded (~2 large carrots)
- 4 cloves garlic minced
- 2 T tsp dried thyme 2 Tbsp fresh
- black pepper to taste
- 2 c chicken cooked and shredded
Ingredients
DUMPLINGS
SOUP
|
|
Instructions
DUMPLINGS
- Mix all dumpling ingredients by hand or in Kitchenaid until it comes together into a nice dough ball.
- Roll out dough very thin (1/8").
- Cut in squares 2" x 2".
- Let dough sit 30 minutes.
SOUP
- While dough is resting, add water and bouillon to pot and bring to a boil.
- Prep vegetables and add to chicken stock.
- Cook veggies for 5 minutes.
- Add dumplings to broth and cook 20 minutes.
- Add spices (garlic, thyme and black pepper) to taste.
- Add cooked chicken to broth.
- Once heated through, serve immediately and enjoy!
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