Chicken and Dumplings

Chicken & Dumplings

It’s going to be another cold week in Chicago, but I have a recipe to keep you warm!  Simmering Chicken and Dumplings will warm your kitchen and your tummys with comforting aromas and flavors.

This is a recipe I’ve been making for my family for many years.  It’s especially tasty on cold winter nights when it helps us forget we were counting down the days ’til spring!

(Ssssh!  Only 39 remain…but who’s counting?!).

Simmering Chicken & Dumplings (serves 6)

Chicken:

1 tablespoon vegetable oil

1-1/2 pounds boneless, skinless chicken breasts

1 small onion, diced

2 ribs celery, sliced thin

5 medium carrots, peeled and sliced thin

3 cups plus 1/2 cup water

1 bay leaf

3 chicken bouillon cubes

1 teaspoons salt

Black pepper, to taste

1/2 cup flour

Dumplings:

1-1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon chopped fresh parsley or 1 teaspoon dried

2/3 cup skim milk

1 large egg

1 tablespoon vegetable oil

For the chicken, heat the oil in a large Dutch oven or large covered saucepan. Add the chicken and brown them on each side for 2 minutes. Stir in onion, celery and carrots. Sauté briefly, then add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Whisk together the flour and the remaining ½ cup of water in a medium bowl until smooth.   Add the mixture to the simmering saucepan. Cover and continue to simmer.

For the dumplings, combine the flour, baking powder, salt, and parsley in a large bowl. Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer (no peeking!) for another 10-15 minutes, without stirring. Ladle into soup bowls and serve hot. Enjoy!

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