Ingredients
+Chicken soup base
°3 chicken breasts (boneless, skinless, cut into pieces)
°1 russet potato (sliced, use 2 if medium)
°3 carrots (cut into slices)
°4 celery ribs (cut into slices)
°½ yellow onion (sliced or finely chopped)
° 2 garlic cloves (minced or finely chopped)
°1 15.25 oz can whole grain sweet corn (drained)
°2 cups (480 ml) chicken broth
°1 cup (240 ml) heavy cream
°2 tbsp. 2 tbsp (0.4 g) chives (freeze-dried or fresh)
°1 c (1 g) each, rosemary and thyme
°salt pepper (to taste)
+Dumpling dough
°1 cup (120 g) all-purpose flour
°1 tbsp. 1 tbsp (14 g) yeast
°½ tablespoon (6.25g) sugar
°½ teaspoon (2 g) salt
°2 ½ tablespoons (35g) unsalted butter (cold, cubed)
°½ cup (120 ml) milk (preferably whole milk)
*Instructions
Chicken soup base
In a slow cooker, place the minced or chopped onion and garlic on the bottom. Add the cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.
Add seasoning: chives, thyme, rosemary, salt and pepper, then add chicken broth and heavy cream. Stir for combiner. Covering & cook over low heat for 6 h.
Dumpling dough
Combine the dry ingredients (flour, baking powder, sugar and salt) in a large mixing bowl or the bowl of your stand-alone battery. Cut the butter into the dry ingredients, until it is crumbly and about the size of a pea. Add the milk and stir until a rough ball of dough forms.
Spoon tablespoon-sized portions of the batter on top of the chicken soup in the slow cooker after the 6 hours of cooking. Leave the space between the dumplings for expansion.
Continue to cook chicken and meatballs, covered, over low heat for 35 to 45 minutes or until meatballs are no longer mushy.
Enjoy !
