Chicken Stew with Herbed Dumplings



So…I was a little loosey goosey with the recipe. I just read a bunch of different recipes and played with whatever sounded good. First I browned a couple boneless, skinless chicken breasts, then covered then in water and cooked until an internal temp of 165. I took it out of the pot and shredded it with a couple forks.

Then in a larger soup pan, i sauteed some onion and celery in some olive oil. I threw in some garlic powder and salt and pepper. When they got a bit translucent, i added like 3 tbsp of flour and mixed in with the onions and celery. Then i added a bit of sherry and let that cook off/ down a bit before adding veggie stock and water.
I added carrots and potatoes and the shredded chicken. I added lots of herbs (sage, thyme, rosemary, etc) and more salt and pepper. I added some cream. I ladled a bit of the broth and potatoes (maybe 2 cups?) into a small blender. I blended it and then added it back to the soup…. this thickened things up.



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