Chicken & Dumplings
Nothing says comfort food like a delicious bowl of chicken and dumplings
- 1 tablespoon olive oil - or any oil on hand
- 2 chicken breasts (approximately 2-pounds)
- Salt and black pepper, to taste
- 4 stalks celery, chopped (include the leaves for extra flavor)
- 4 carrots, chopped
- 2 onions, chopped
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 2 to 4 cloves garlic, chopped
- 2 bay leaves
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- Parsley leaves, for serving
- 2 cups flour, sifted
- 1 teaspoon salt
- 3 teaspoons baking powder
- 3 tablespoons white sugar
- Sweet milk (I use Nimmy's - Carnation evaporated)
Preparation time 20mins
Cooking time 55mins
Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, the chicken stock and 6 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Whisk together ½ cup of flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Make the dumplings: Mix ingredients to a soft dough using sweet milk. Drop from a dampened spoon on top of the soup.
Dumplings recipe courtesy of Mrs. Ervine Good. "The Country Woman's Favorite"