Crack Chicken and Dumplings
A variation of the normal chicken and dumplings, this recipe is creamier and more soup-like. Perfect for those looking for a new but old dinner recipe!
Ingredients
Soup Base:
- 2 tbsp Olive Oil
- 1 cup Carrots (chopped)
- 1 cup Celery (chopped)
- 1 cup Frozen Peas
- 1 cup Yellow Onion (diced)
- 4 cloves Garlic (pressed)
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 1/2 cup Shredded Chicken
- 1 Large Nature's Yoke Organic Egg
- 1 cup Heavy Cream
- 1/4 cup Cream Cheese
- 6 cups Chicken Stock
- 1 tbsp Ranch Seasoning
- 4 slices Bacon (cooked and crumbled)
Dumplings:
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 2 tsp Ranch Seasoning
- 1/2 tsp Black Pepper
- 3/4 cup Buttermilk
- 1/4 cup Butter (melted)
Garnish
- 1 cup Cheddar Cheese (shredded)
- 1 cup Bacon (crumbled)
- 1/2 cup spring onions (chopped)
Instructions
Soup Base
- In large pan, add oil, saute the carrots, celery, peas, onion, and garlic until bright and tender.
- Add in chicken, chicken broth, and stir. Bring to a boil and then lower to a simmer.
- Add egg into heavy cream and whisk until combined.
- Pour egg mixture into simmering soup base and keep stirring until completely combined.
- Add in the cream cheese, bacon, and ranch seasoning. Stir to combine and continue to simmer until the vegetables are tender.
- While soup is simmering, make dumplings.
Dumplings
- Warm milk and butter together, just until butter is melted, do not boil.
- Add all dry ingredients to a medium bowl.
- Pour milk mixture into dry ingredients and mix until dough forms. Dough ball will form and the texture will be slightly sticky.
- Using a cookie scoop, scoop dough into soup, one at a time.
- Dough will expand and double in size.
- Gently dunk each dough ball under broth. Cover with a lid and cook dumplings for 18 minutes.
- Remove from heat and spoon into bowls. Garnish with cheddar cheese, bacon, and spring onions.