Ingredients
Directions 14 steps | 60 Minutes
Measure and prep all ingredients.
Prepare the dumplings. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and water.
Knead the dough until the dough becomes firm yet a little elastic, similar to the consistency of playdough. Add more water or flour as needed, a little at a time. Set aside. (See notes 1.)
Prepare the creamy chicken soup. Season the chicken with the paprika, garlic powder, onion powder, dried sage, dried oregano, salt and pepper.
Heat a pot over medium heat. Coat the bottom of the pot with olive oil. Add the seasoned chicken. Cook the chicken on one side for about 3-5 minutes.
Flip the chicken over and then add the garlic and onions. Cook until softened.
Once most of the chicken is cooked, add the flour to the pot and stir until well incorporated.
Add the chicken stock (or broth), thyme sprigs and bay leaves. Stir and let the soup come to a boil.
Once the soup comes to a boil, stir in the potatoes and carrots and simmer for 10 minutes.
Stir the green beans and corn kernels into the soup.
Form the dumplings into oblong football-shaped balls, about 1-1½ inches long.
Once the dumplings are formed, add them to the soup. Add the heavy cream and let simmer for 10 minutes. Season with salt to taste.
After 10 minutes, check to see if the dumplings are floating. If the dumplings are floating, check to see if they are done.
Once the dumplings are done, let the creamy chicken and dumplings rest for 5 minutes before serving. Enjoy!
Notes:
- You can add fresh herbs such as parsley or cilantro or use dry herbs (just a dash or two) of your choice for a unique flavor.
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