Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 100g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 4 cups (950 ml) chicken broth, low sodium preferred
  • 1 cup (240 ml) water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (30g) all-purpose flour (for thickening)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 24-30 frozen dumplings (e.g., Chicken Gyoza or Vegetable Potstickers)
  • 1 tablespoon butter
  • 1 tablespoon fresh Parsley

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth and water. Stir in thyme, rosemary, and bay leaf. Bring to a simmer.
  3. Add the chicken pieces to the simmering broth. Cook until chicken is cooked through and no longer pink in the middle, approximately 10-12 minutes. Remove bay leaf.
  4. In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the mixture into the simmering broth. Cook, stirring constantly, until the broth thickens slightly, about 2-3 minutes.
  5. Gently drop the frozen dumplings into the simmering broth. Cover the pot and cook according to the package directions, until the dumplings are cooked through and heated to 165°F internally. Most frozen dumplings cook in around 8-10 minutes.
  6. Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot and enjoy!
  7. Brown butter on a seperate pan and then add the cooked Dumplings to the butter for a slight crisp. Add the fresh parsley after.