3chicken breasts(boneless, skinless, cubed into chunks)
1russet potato(sliced, use 2 if medium sized)
½yellow onion(minced or finely chopped)
2 clovesgarlic(minced or finely chopped)
1 15.25 ozcan of sweet whole kernel corn(drained)
2 c(480 ml)chicken broth
1 c(240 ml)heavy cream
2 Tbsp(0.4 g)chives(freeze dried or fresh)
1 tsp(1 g)each, rosemary & thyme
salt & pepper(to taste)
1 c(120 g)all-purpose flour
1 Tbsp(14 g)baking powder
½ Tbsp(6.25 g)sugar
½ tsp(2 g)salt
2 ½ Tbsp(35 g)unsalted butter(cold, cubed)
½ c(120 ml)milk(preferably whole milk)
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5 from 1 vote
Chicken Soup Base
In a slow cooker, layer the minced or chopped onion and garlic on the bottom. Add cubed chicken breast pieces, then top with vegetables: potato, carrot, celery, corn.
Add seasoning: chives, thyme, rosemary, salt, and pepper, then add both the chicken broth and heavy cream. Stir to combine. Cover and cook on low heat for 6 hours.
Combine dry ingredients (flour, baking powder, sugar, and salt) in a large mixing bowl or the bowl of your stand mixer. Cut the butter into the dry ingredients, until crumbly and about pea sized. Add milk and stir until a rough dough ball is formed.
Drop heaping tablespoon sized portions of the dough over the top of chicken soup in the crock pot after the 6 hours cooking time. Leave space between the dumplings for expansion.
Continue to cook the chicken and dumplings, covered, on low for 35-45 minutes or until the dumplings are no longer doughy.
*For a lighter soup, skip making the dumplings and simply add wild rice for the last 30 minutes!