Ingredients

  • 6 boneless, skinless chicken thighs (trimmed and cut into 2 inch pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon canola oil
  • 1 cup onions
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 1 tablespoon garlic (diced)
  • 7 cups chicken stock
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup low fat milk (1% or 2%)
  • 2 tablespoons butter (unsalted)

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Soup and preheat to Step 1 Sauté.
  3. Add oil and heat 1 minute. Add chicken and turn Stir Tower to 2-minute Intermittent and cook for 6 minutes.
  4. Turn Stir Tower to Speed 1 and add onions. Continue cooking for 5 minutes.
  5. Add carrots, celery and garlic, and cook for 5 minutes.
  6. Set Soup mode to Step 2 Boil. Add stock, cover and bring mixture to a boil.
  7. In a separate bowl, combine dumpling ingredients until incorporated. Allow dough to rest in refrigerator.
  8. When stock is boiling, roll dumpling dough on a floured counter top into 1/4-inch thick rectangle. Cut into 1/2-inch x 3-inch pieces.
  9. Drop dumplings into boiling stock one at a time with Stir Tower on Speed 2.
  10. Set Multi-Cooker to Step 3 Simmer. Cover and continue cooking for 20 minutes or until dumpling are cooked through.
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