PrintHeavenly Chicken and Dumplings
Pillowy soft dumplings cook in a delicious chicken broth mixture in this ultimate comfort food.
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breast, cubed
- 1 cup yellow onion, diced
- 1 cup carrots, peeled and sliced
- 3 cloves of garlic, minced
- 1 teaspoon Head Country Championship Seasoning, Original
- 5 tablespoons Braum’s unsalted butter
- 2 1/2 cups Shawnee Mills All-Purpose Flour, divided
- 6 cups chicken broth
- 2 cups Braum’s heavy whipping cream, divided
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 cup frozen peas
- 4 tablespoons Scissortail Farms parsley, chopped
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Braum’s heavy cream
Heat olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
Add carrot and onion to the Dutch oven, cooking until just tender, 3 to 5 minutes. Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low. Add the butter and 6 tablespoons of the flour, stirring constantly for 3 minutes. Add the chicken and any accumulated juices back to the pot and stir to coat.
Add the chicken broth, 1/2 cup heavy cream, thyme, and bay leaves. Bring to a simmer, then add the frozen peas. Cover and cook for 15 minutes.
Meanwhile, make the dumplings: In a large bowl, combine 2 cups of the flour, baking powder, salt, pepper, and 1 1/2 cups heavy cream. Stir until mixture comes together.
Scoop 1-inch balls from the dumpling dough, forming them into rounds with your hands. You should end up with about 15 dumplings.
Place the dough in the simmering soup. Make sure the dumplings have space to cook and aren’t touching so they won’t meld together. Let soup simmer for 15 minutes, or until the dumplings are cooked through. Add the parsley and serve.