Chicken and Dumplings
Description
This recipe will bring back memories. It's delicious yumminess is what is needed on those cold nights when you need comforting, hearty food. Plus, it is easy to make!
Ingredients
Dumplings:
1 c. all-purpose flour
1 egg, beaten
2 t. baking powder
1/2 t. salt
1/4 t. pepper
2 T. chives, chopped
½ c. buttermilk, regular milk, or chicken stock
Chicken gravy/sauce:
1 T. olive oil
1 onion, chopped
1 large carrot, washed and chopped
1 large celery stalk, washed and chopped
½ t. dry thyme
4 c. chicken stock/broth
⅓ c. all-purpose flour
salt, to taste
freshly ground black pepper, to taste
½ c. frozen peas
2 c. roasted chicken, shredded (store bought rotisserie chicken is fine)
Directions
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In a large Dutch oven or soup pot, add the olive oil and heat over medium-high heat. Add chopped onion, carrot and celery to the pot; cook 5 - 7 minutes, or until the onion sweats and becomes translucent.
Add thyme and the 4 cups chicken stock/broth to the pot. In a small bowl, whisk together the flour with a ladle of broth from the pot, then pour it back into the pot and whisk, making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper; cook 5 minutes.
While broth is cooking, prepare dumplings. In a bowl, whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
Using a spoon, drop dumpling batter into the thick broth. Make sure not to take too much batter at once because the dumplings will double in size while they cook.
Cover the pot and simmer about 15 - 20 minutes or until the dumplings are cooked. DO NOT peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy. Lifting the lid will release the needed steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Serves 4-6