Chicken & Dumplings

By oldbklady

Ingredients

• Dumplings:
• 1 tbsp olive oil
• 1 lg onion, chopped
• Salt
• Pepper
• 3 celery stalks, chopped
• 4 med carrots, chopped
• 8 c. chicken broth
• 3 c. chicken
• 1 c. frozen corn
• 1 c. frozen peas
• 1 tbs minced parsley
• 2 1/4 cups unbleached flour
• 1 tbs baking powder
• 3/4 tsp salt
• 3 tbs butter
• 1 c. milk
• 1/4 c. minced fresh herb leaves (opt)

Preparation

Step 1

To make the dumpling batter place flour, baking powder, and salt in a food processor, pulse. Add chopped herbs (opt). Add butter and pulse until combined. Add milk and mix until ball forms. Turn mixture out on floured board and roll ½ inch thick cut in desired size for dumplings. (Do not over mix or handle dumplings too much or they will turn out too dense.) Set aside.

Assemble the stew. Heat oil in large pot over medium-high heat. Sauté onions, celery, and carrots 1 to 2 minutes. Add 8 cups of chicken stock bring to a boil. Stir in chicken and corn, return to a strong simmer. Add salt and black pepper to taste.

Add the dumplings by dropping a few at a time into the simmering stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through cover pan again, and cook for another 5 to 10 minutes. Gently stir in peas and parsley. Ladle portions into soup bowls and serve.