Tuesday, November 5, 2013

Chicken And Dumplings

Chicken and Dumplings
     What says "Fall Comfort Food" better than a nice bowl of Chicken and Dumplings Soup? Who knows?  There are many types of comfort food to each and every one of you.  I have many of my own.  I didn't grow up eating this dish.  My mother never made it.  I first had this at a friend’s house growing up.  I don't know if it is a southern dish, or according to Wikipedia, a French Canadian dish in origin, but you will definitely find it at almost any diner, home cooked restaurant, or American eatery.  I love this dish.  Its simplicity, its smoothness, its creaminess, its feeling of home.  I found a good recipe online a couple years ago and have since tweaked it here and there and made it my own.  Please enjoy my wonderful: Chicken And Dumplings.

  • Olive oil
  • 2 cups carrots
  • 1/2 diced white onion
  • 48 oz chicken stock
  • 2 lg chicken breasts
  • 2 10oz cans of cream of chicken
  • 1 10oz can of cream of celery
  • 1 10oz can of green beans
  • 1 pinch rosemary
  • 1 tsp thyme
  • 1/2-cup heavy cream
  • Salt/pepper

  • 1-cup flour
  • 1 egg
  • 1/2-cup milk
  • 2 tbs melted butter
  • Parsley
  • 1/2 tsp onion powder

     I start out making the dough for the dumplings first.  Take the butter and melt it in the microwave.  Let it cool a bit to room temperature.  Mix in the milk and egg.  In a mixing bowl combine the flour, onion powder, and parsley.  Pour in the milk/egg/butter mixture and incorporate.  The dough will be very sticky.  Sit aside. 

     In a large Dutch oven or soup pot, sauté the carrots and onion in a little olive oil. Pour in the chicken stock and the frozen chicken breasts.  Bring pot to a boil and let the chicken cook.  (About 15-20 minutes). Next mix in the cream of chicken soups, cream of celery, green beans, rosemary, thyme, and the heavy cream.  Remove the chicken and cut up or pull into bite size pieces and place back in the pot. Simmer for about 20 more minutes. Now for the fun part, with a small teaspoon, spoon the dumpling batter and drop directly into the simmering pot.  Don't worry, they will soon swell up and float to the top.  These dumplings will be the delight of your guests and family. Simmer again for about 20 more minutes until the dumplings have finally cooked and floated to top.  Stir to make sure everything is incorporated.  Salt and pepper for taste and serve.  Serves 5-8 people depending on everyone’s appetite.

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