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El Jefe Chicken and Dumplings


4 chicken breasts, cooked and shredded or cubed (tip: rotisserie chickens at the grocery store work great as well!)

1 cup diced white or yellow onion

2 cloves garlic, chopped

1 carrot diced

1 stalk celery, diced

4 tbl butter

1/2 cup all purpose flour

4 cups chicken stock

1/2 cup heavy cream

1/2 tbl El Jefe Garlic Habanero Salt

2 tsp black pepper


1 1/4 cup all purpose flour

2 tsp baking powder

1 tsp El Jefe Garlic Habanero Salt

1 cup milk


Heat butter in large stockpot. Add onion, carrot, garlic, and celery. Cook until soft.

Add flour and mix into veggies.

Pour in stock and stir until flour is dissolved, leaving a creamy soup.

Season with El Jefe Garlic Habanero and black pepper.

Add in chicken, reduce heat to low.


Mix flour, baking powder, salt, and milk.

Kneading into a dough-like consitancy.

Place dough onto a floured surface and roll flat until dough is roughly 2-3 inches thick.

cut into 2x2 squares.

Carefully place dumplings into soup 3-4 at a time, stirring gently until pot is full. The dumplings will float to the surface.

Add heavy cream, mixing thoroughly, simmer on low for 10-15 minutes.

Serve up and get ready for the compliments!

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