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Heavenly Chicken and Dumplings

Pillowy soft dumplings cook in a delicious chicken broth mixture in this ultimate comfort
food. This is what you want to eat when you need warm, nostalgic food. Even the pickiest eaters will
love these homestyle Chicken and Dumplings.

MIO Products in Heavenly Chicken and Dumplings

Daddy Hinkle’s Seasoning – Daddy Hinkle’s seasonings are versatile blends that enhance any dish with unique, sharp flavors. Perfect for a variety of meals, from soups and stews to stir-fries or Chicken and Dumplings, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.

Braum’s Unsalted Butter – Braum’s unsalted butter goes great in any Made in Oklahoma recipe. These dumplings are no exception! Braum’s butter is the perfect mixin for this homestyle recipe..

Shawnee Mills All-Purpose Flour – Shawnee Mills creates a variety of flour, cornmeal, and baking mix products to meet the baking needs of our customers. A large part of Shawnee Mill’s success results from being the best, most prepared, most responsive supplier to each customer. Shawnee Mill’s all-purpose flour is easy to incorporate into any Oklahoma recipe, including these dumplings.

Braum’s Heavy Whipping Cream – Braums should definitely be your first stop when prepping for this delicious MIO recipe. Their high-quality Oklahoma dairy products are fresh and local.

Scissortail Farms Parsley – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this cozy winter recipe. Scissortail Farms Parsley is fresh, organic, and tasty! Your chicken and dumplings will leave you and your tastebuds warm and happy.

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Ingredients

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  1. 2 tablespoons Olive Oil
  2. 2 pounds Boneless, Skinless Chicken Breast, Cubed
  3. 1 cup Diced Yellow Onion
  4. 1 cup Sliced Carrots
  5. 3 Garlic Cloves, Minced
  6. 1 teaspoon Daddy Hinkle’s Seasoning
  7. 5 tablespoons Braum’s Unsalted Butter
  8. 6 tablespoons Shawnee Mills All-Purpose Flour
  9. 6 cups Chicken Broth
  10. 1/2 cup Braum’s Heavy Whipping Cream
  11. 1 teaspoon Dried Thyme
  12. 2 Bay Leaves
  13. 1 1/2 cup Frozen Peas
  14. 4 tablespoons Scissortail Farms Parsley, chopped
  15. 2 cups Shawnee Mills All-Purpose Flour
  16. 1 tablespoon Baking Powder
  17. 1/2 teaspoon Salt
  18. 1/2 teaspoon Black Pepper
  19. 1 1/2 cups Braum’s Heavy Whipping Cream
  1. 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.
  2. Add carrot and onion, cooking until just tender, 3 to 5 minutes. Add the garlic and stir for another minute, until fragrant.
  3. Reduce the heat to medium-low, adding the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  4. Add the chicken broth, cream, thyme and bay leaves, and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
  5. To make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper and cream. Stir until mixture comes together.
  6. Scoop 1-inch balls, forming them into rounds with your hands. This should make about 15 dumplings.
  7. Place the dough balls in the simmering soup. Make sure they have space and aren’t touching so they won’t meld together. Add the parsley. Let soup simmer for 15 minutes, or until the dumplings are cooked through.

Find it online: https://www.miocoalition.com/recipes/chicken-and-dumplings/