Ingredients
- Soup:
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 1 large onion, diced
- 3 carrots, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 64 oz. low-sodium chicken stock
- 1 (10 oz.) can cream of chicken soup
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon dried mustard
- kosher salt and freshly ground pepper, to taste
- chowder crackers
- Dumplings:
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
Step 1
In a large stockpot or Dutch oven, melt butter over medium-high heat and sauté carrots, onion and celery until softened. About 10 minutes.
In the last 2 minutes of cooking, add garlic and cook until fragrant.
Pour in chicken stock, and chicken soup and add bay leaf. Stir until stock and soup are combined.
Add dried mustard and season with salt and pepper. Stir well and bring to a boil.
Cover and reduce heat. Let simmer for 15-20 minutes.
In a medium bowl, combine dumpling ingredients (flour, milk, cheese, butter, salt and pepper) and use a fork to mix together until everything is incorporated.
Bring soup back up to a boil and add cubed chicken.
Drop 1-2 teaspoons-worth of dumpling mixture into soup.
Cook for another 10-15 minutes, or until chicken and dumplings are both cooked through.
Discard bay leaf, ladle soup into serving bowls and serve with chowder crackers.