Chicken and Dumplings

Chicken and Dumplings


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)


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