Wednesday, March 17, 2010

Chicken and Dumplings

This is another recipe that I got from my mom. It is so yummy and it's pretty healthy, too! The dumplings are really easy to make and have a great texture- just be sure to not over mix the batter! The dumplings also help turn the broth into more of a "gravy" so it ends up resembling a stew. You can use whatever vegetables you have on hand to make this even more economical, but I used frozen peas and then cut up fresh carrots.

Chicken and Dumplings

32 oz. chicken broth (I used reconstituted boullion)
1-1/2 lbs. chicken (I used chicken breast; you could use less, just increase the veggies)
1/2 to 1 whole onion, diced
5-6 carrots, peeled and diced
2 cups frozen peas
1 bay leaf

2 cups flour
1 tsp salt
4 Tbsp chopped parsley (I used 4 tsp dried parsley)
3 tsp baking powder
1 cup milk (I used 1/4 cup powdered milk and 1 cup water)
4 Tbsp oil

Heat chicken broth with an equal amount of water on medium/medium-high heat (Be sure to use a tall sauce pan, or a big pot).

Cut up chicken into bite-sized pieces, and add it to the broth and water. Add the onion, carrots, peas and bay leaf (remember you can use whatever veggies you want).

While the chicken soup is simmering, prepare the dumplings: Combine the dumpling ingredients and
stir until just combined. If you over mix, the dumplings will be dense and tough.
Drop the dough in 12-16 spoonfuls onto chicken stew. They’ll probably sink a little, but no worries. Just spread them around the pot. Put lid on pot and DO NOT REMOVE for 15 minutes. Stir to evenly distribute, remove the bay leaf, and serve.

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