Chicken & Dumplings

This recipe features our Chopped Garlic and Savory Chicken Soup Base. This is an easy dinner recipe that took me about 30 minutes to put together.

All Bell-View products used are linked below.

INGREDIENTS:

Soup:

  • 2 tbsp. avocado oil

  • 1 large yellow onion, chopped

  • 2 cups diced carrots

  • 1 tbsp. Bell-View Chopped Garlic

  • 2 tbsp. flour

  • 1 tsp. thyme (to taste)

  • 1 tsp. garden sage (to taste)

  • 1 tsp. garlic powder 

  • 6 cups of prepared Bell-View Savory Chicken Soup Base

  • 2-3 cups pulled rotisserie chicken (can use diced/shredded chicken if preferred)

  • ¼ cup parsley

  • 1 tsp. salt and pepper (to taste)

    Dumplings:

  • ½ cup white whole wheat flour

  • ½ cup all-purpose flour

  • 1 ½ tsp. baking powder

  • ½ tsp. kosher salt

  • 1 tsp. garlic powder

  • ½ cup buttermilk

  • 1 large egg

  • 1 tablespoon parsley

RECIPE:

  1. Heat the oil in a large stockpot over medium heat and add the onion, and carrots. Sautee the vegetables until they start to soften, 6-10 minutes. Sprinkle the flour on top and stir to combine. Cook 3 minutes, then add the thyme, garden sage, parsley and prepared Bell-View Savory Chicken Soup Base. Bring to a simmer, then cover and simmer until the vegetables are cooked, about 10 minutes. Stir in the chicken with salt and pepper to taste. 

  2. For the dumplings, whisk the flours, baking powder, and salt together in a bowl. In a second bowl, stir the buttermilk, egg and parsley. Pour the wet ingredients into the dry ingredients and gently fold until just combined.

  3. Drop balls of the dumpling dough into the simmering soup. I did this my making small balls with two spoons. Note that the dumplings will expand in the soup. Cover the pot and cook until the dumplings are fluffy and cooked through, 10-12 minutes. 

Where to?