Chicken and Dumplings

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 tablespoon olive oil

2 tablespoons bacon grease

4 cups leftover turkey or chicken, chopped

Salt/Pepper (to taste)

2 cup carrots (diced)

3 teaspoons garlic (minced)

2 teaspoon Worcestershire sauce

2 Teaspoon hot sauce (I use Franks hot sauce)

2/3 cup flour

9 cups chicken broth

3 cups half and half

¾ cup frozen peas (optional)

1 teaspoon onion powder

1 teaspoon EACH: dried basil, parsley, thyme, mustard powder

1/4 teaspoon pepper

Dumplings

4 cups cake flour (or all-purpose flour)

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoon salt

1 teaspoon garlic powder

4 teaspoons sugar

1 1/2 cup cold sour cream

1/2cup cold milk

8 tablespoons butter (melted)

Instructions

Combine the seasonings and set aside.

Heat oil and bacon grease in a Dutch oven.

Add the diced carrots, for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.

Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.

Add the chicken broth in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the half and half.

Add frozen peas.

Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.

Make the Dumplings

Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.

Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.

Add the chicken or turkey back to the soup along with any juices from the plate. Stir to combine and reduce heat to low. (If using leftover chicken, add it now.)

Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.

Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes, don’t lift the lid during this time, the dumplings need to steam.

Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.

Once the middle is set, garnish with parsley and serve!

Nutrition

• Calories: 657 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 20 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 1 g
• Cholestérol: 136 mg
• Sodium: 1410 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 29 g