Chef Kyle’s Chicken and Dumplings

Soup

Written By: Kyle Woodruff

Yield: 1 gal

Prep Time: 2 hour

Ingredients:

¼ lb                           Butter

3 cup                          Yellow Onion, diced

2 cup                          Celery, diced

2 cup                          Carrot, diced

5 ea                            Garlic Cloves, minced

1 gal                           Chicken Stock

1 lb                             Chicken meat, cooked and pulled

Dumpling Dough:

1 ½cup                      Milk

1/3 cup                     Butter

4 cup                          AP Flour

2T                               Baking Powder

1 ½ tsp                      Kosher Salt

Method:

In a  saucepan and place on burner and turn to medium heat. Once pan is hot melt butter and add vegetables and sweat until vegetables are translucent.

Add Chicken stock, chicken meat, and sachet and bring to a simmer.

Drop tablespoon size dumplings into broth and allow to simmer and cook until broth becomes creamy and thick.

Season with Kosher Salt and Black Pepper.

To Make Dumplings:

In a saucepan heat milk.

In a mixing bowl blend flour, salt, and baking powder. Cut in cold butter.

Once butter is cut into flour add milk and blend together, but be careful and not to overwork or dumplings will become tough.

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