- 6 chicken breast halves
- 4 cups water, or as needed to cover
- salt and ground black pepper to taste
- 1 teaspoon dried sage
- 1 cup chopped celery
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/4 cups all-purpose flour, divided
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/4 cups heavy cream
- 1 tablespoon chopped parsley
- Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
- While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
- Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
- Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.
05/13/2018
recipepes.com
Dazzlin' Chicken -n- Dumplin's, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
