Ingredients
2 tablespoons butter, unsalted
1 cup low fat milk (1% or 2%)
2 eggs
1/2 teaspoon salt
3 1/2 cups flour
7 cups chicken stock
1 tablespoon garlic, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup onions
1 teaspoon canola oil
1/4 teaspoon pepper
1/2 teaspoon salt
6 boneless, skinless chicken thighs, trimmed and cut into 2 inch pieces
Step by step
Pat chicken dry with paper towels and season with salt and pepper.
Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Soup and preheat to Step 1 Sauté.
Add oil and heat 1 minute. Add chicken and turn Stir Tower to 2-minute Intermittent and cook for 6 minutes.
Turn Stir Tower to Speed 1 and add onions. Continue cooking for 5 minutes.
Add carrots, celery and garlic, and cook for 5 minutes.
Set Soup mode to Step 2 Boil. Add stock, cover and bring mixture to a boil.
In a separate bowl, combine dumpling ingredients until incorporated. Allow dough to rest in refrigerator.
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.
Drop dumplings into boiling stock one at a time with Stir Tower on Speed 2.
Set Multi-Cooker to Step 3 Simmer. Cover and continue cooking for 20 minutes or until dumpling are cooked through.