Chicken and Dumplings soup

Revised through years of dedication the family recipe is complete.

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Step 1

Heat a pot on medium high, Add vegetable oil and cook chicken to develop fond.

Step 2

Remove chicken from the pot and cook onions for 3-4 minutes or until translucent. Add celery and carrot, continue to stir. While the vegetables cook down, cut/shred chicken into bite sized pieces.

Step 3

Add garlic and cook for 1-2 minutes.

Step 4

Add butter and stir until melted.

Step 5

Add flour and mix to avoid lumps.

Step 6

Add chicken broth, 3/4 cup of Heavy Whipping Cream Thyme and Bay Leaves to the soup. Add the cooked/partially cooked chicken back into the soup. Cook for 20-30 minutes stirring occasionally. Make dumplings in the meantime.

Step 7

Heat 1 ⅓ cup of Heavy Whipping Cream, Salt, Pepper, and Chicken Bouillon in a saucepan. Dissolve all spice into the liquid.

Step 8

Set mixture aside to cool

Step 9

In a large mixing bowl combine Flour and baking powder.

Step 10

Add heavy cream mixture to dry mixture and thoroughly mix

Step 11

Knead into a dough with hands

Step 12

Form small bite sized dumplings and set aside making sure they don't touch

Step 13

Add the dumplings into the soup (Be careful not to splash) and cook for about 10-15 minutes. If you wanted to add spinach add as well.

Step 14

Mince fresh parsley and add to the soup in the last 2 minutes of cook time. Can be served with parmesan or mozzarella cheese if desired.