Chicken & Drop Dumplings Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Chicken Stew:
About 1 lb of cooked chicken (I often use a rotisserie chicken)
2-4 tbsp. oil (enough to coat the bottom of your pot without a puddle)
½ onion, diced
1 cup chopped carrots
½ cup diced celery
1-2 cloves garlic, diced
½ tsp or so of each: Thyme, Sage, Oregano, Parsley, (or 1 tsp. poultry spice blend)
¼ tsp of each: Celery Seed, Red Pepper Flakes
¼ cup of dry white wine (optional)
8-10 cups low sodium chicken stock/broth*
2 cups frozen mixed vegetables
¾ cup of milk
Corn Starch
Chicken flavored bouillon to taste (I use the paste)
Drop Dumplings:
I use the Bisquick recipe and add the following to it:
¼ tsp each: Thyme & Oregano
1 tbsp. Parsley (fresh if you have it)
Dash of pepper
Sometimes a dash of Red Pepper Flakes
I recommend doubling the dumpling recipe.
Prepare the dumpling dough when your soup is nearly finished simmering. It will be very sticky. Cover and set aside until ready to use.
|
|
Directions: |
Directions:I use 2 large pots for this recipe so there is more surface area for dumplings. In the largest pot, heat the oil then sauté the onion for about 2-3 minutes.
Add the celery and carrots, sauté 2-3 minutes more
Add the garlic & spices, sauté 1-2 minutes or until you can really smell the seasonings, stirring constantly – the mix may start to stick, that’s OK
Add the wine (or 1/2 cup of stock) to de-glaze the pot, stirring up any bits that stuck to the bottom of the pan. Add the chicken & stock; bring to a boil
Add the frozen veggies
Bring the mix back up to a low boil, then reduce heat and simmer for about 45 minutes.
Add the milk to the soup
Taste the soup – then, add chicken bouillon a little at a time (keep tasting) until it’s perfect (tip: dissolve the bouillon in a small side dish of hot soup before adding it to the pot to help avoid over salting)
Mix your corn starch with some cold water – add a little at a time to the soup until it starts to thicken nicely.
When your soup is done and you’re about 20 minutes from wanting to eat, divide the soup in half (this is where the 2nd pot comes in). This will give you more surface space for your dumplings. Bring both pots up to a good boil.
Drop the dumpling dough by the tablespoon into the soups (you’ll get about 8 dumplings per large pot)… reduce the heat and cook, uncovered, for 10 minutes. Then, cover the pots and cook for 10 more minutes.
Serve immediately. |
|
|
This recipe for Chicken & Drop Dumplings is from