This is the perfect creamy mean for a cold night! I made this on one of the first chilly nights of the season and it was absolutely perfect! This recipe is adapted from Very Culinary.
3 chicken breasts (cooked and diced)
2 tablespoons extra virgin olive oil
2 medium carrots (peeled and chopped)
1 small onion (diced)
6 cups low sodium chicken stock
1 1/2 cups all-purpose flour
1 tablespoon snipped fresh chives
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter
3/4 cup whole milk
1/2 tsp dried parsley
Salt and black pepper
In a large pot heat the olive oil then begin to saute the carrots and onion. Cook for 5 to 7 minutes or util the vegetables are tender. Add the stock and diced chicken, bring to a boil, reduce heat and simmer for 10 minutes. While the soup is simmer, begin to make the dumplings. In a mixing bowl combine the flour, chives, baking powder and salt. Using a pastry blender, fork or your hands, add in the unsalted butter until the mixture is crumbly. Stir in the milk until just combined. Stir the parsley into the soup and using a small spoon drop the dumpling batter one by one into the soup mixture. Cook uncovered for 10 minutes then reduce heat, cover and cook for 10 additional minutes. Use a toothpick to test the doneness of the dumplings. One the dumplings are cooked through, remove from heat and serve.