Ingredients
- 2 raw boneless chicken breasts (diced)
- 1 tablespoon oil (olive oil)
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1 garlic clove, minced
- 1 small yellow onion, chopped
- 8 ounces button mushrooms
- 1/4 cup white wine
- 2 celery stalks, diced
- 2 large carrots, diced
- 1 cup peas
- 1/8 teaspoon poultry seasoning
- 4 cups chicken stock (can use 5 cups for a thinner soup)
- Salt and pepper, to taste
- FOR DUMPLINGS
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 cup milk
- 1/2 teaspoon salt
- 1 large egg
How to Make
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Step 1: Heat olive oil in a large dutch oven over medium high heat. Season chicken breasts with paprika, salt, pepper and onion powder. Saute chicken in the dutch oven until starting to brown; add garlic, onions and mushrooms and continue to brown another 1-2 minutes.
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Step 2: Add celery, carrots, peas, stir. Add poultry seasoning and chicken stock - test at this point for seasoning, add salt and pepper to taste and simmer for 30 minutes.
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Step 3: For the dumplings - Stir together flour, baking powder, milk, salt and egg. Drop by small teaspoon into bubbling hot stock. Cover and simmer 20 minutes or until dumplings are cooked through.
We hope you enjoy this recipe!
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