I named these after my Grandma, she was one of my heroes and taught me how to make these 🙂 Her version is pictured below and is a little easier and just as yummy. My version has an added secret hero ingredient, Herbes de Provence. Patience is the key to this recipe as well as a good measuring cup and a wide deep pan or a stock pot to fit all of the dumplings.
Enjoy!
-Angie
Chicken Hero Dumplings
Serves 4-6
3 large chicken breasts, trimmed, cut in half
2 lbs carrots, peeled and large diced
1 large sweet onion, peeled and small diced
4 celery stalk ribs, small diced
2 cloves of garlic minced
1/2 cup white wine
1.5 Tbsp Herbes de Provence, divided (hero ingredient)
2 tsps salt, divided
1 tsp pepper
6 chicken bouillon cubes
6 cups water
1.5 cups flour
2.5 tsps baking powder
3/4 cup heavy cream
1/4 cup chicken broth (from your pot)
1 Tbsp vegetable oil
1/2 cup frozen sweet peas

- Saute onions in oil over low heat for 30 minutes.
- Deglaze pan with white wine by mixing in and cooking for 10 minutes.
- Add in carrots, celery, garlic, 1 tsp salt, pepper.
- Add in 6 bouillon cubes with 6 cups water.
- Sprinkle herbes de provence over chicken pieces and add into broth.
- Bring to a boil and reduce to a low simmer. Cover and cook for 60 minutes.
- Remove 1/4 cup of chicken broth and let cool for a few minutes.
- Make dumplings by mixing flour, baking powder, broth, heavy cream, 1 tsp of salt,1/2 tsp Herbes de Provence in a large bowl.
- Add remaining Herbes de Provence to broth and sweet peas, bring to boil and then reduce to simmer.
- Dip your spoon in the hot liquid and use that spoon to get a scoop of dumplings. Add to broth with a slight shake to slide right off. Should make 6 dumplings.
- Repeat, add to pan and cover for 10 minutes. Remove cover and cook for 10 minutes longer.

