Wednesday, July 24, 2013

Chicken and Herbed Dumplings

Can't get much more comfort food than this. Super comforting, filling, and flavorful. Use home made stock for even more flavor! I put a whole chicken in the crock pot the day before. Shred the chicken and put the bones and some veggies back in the crock pot overnight for some intense stock. Learn more here

Chicken and Herbed Dumplings


Shredded meat from one whole chicken. (Can use rotisserie. Or about about 3-3 1/2 cups shredded chicken from breasts, thighs, whatever you want)
2 onions, diced
3 carrots, sliced
3 stalks celery, sliced
2 tbsp butter
1 tsp ground thyme
1/2 tsp turmeric
2 tsp dried parsley
8 cups low sodium chicken stock (or home made ;) )
1/4 cup half and half or cream
1 cup frozen peas

2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley and/or chives
2 tbsp butter, melted
1 cup milk or half and half

In a stock pot or dutch oven, heat butter over medium. Add onion, carrots, and celery. Cook 5 minutes.

Add thyme, turmeric, and parsley. Stir well.

Add chicken stock and chicken meat and bring to a simmer. Simmer 20-30 minutes.

Mix flour, baking powder, salt, garlic powder, onion powder, and herbs together. Add milk and butter and mix until just combined

Drop by heaping spoonfuls in a even layer into the soup. They will expand as they cook.

Cover and cook 20 minutes. Do not peek. Uncover and test dumplings with a tooth pick. Should come out cleanly.

Add peas and half and half and cook 5-10 more minutes.

No comments:

Post a Comment