Sunday, December 11, 2011

Chicken with Baby Dumplings

I so love chicken and dumplings :)  My husband has been a little under the weather and wanted to make some chicken "something" for him... something hot, nourishing and steamy to help him beat this bug... Hmmm thinking soup, stew or I got it chicken and dumplings.... can you say yummy... Use whatever chicken you have on hand.  I usually cook this.  Let it cool completely, cover it and put it in the fridge overnight. Then I remove the skin & then take the chicken off the bone and shred it.  You could do this all in one day and skip the overnight process.  Use whatever veggies you have on hand, again remember use what you like... enjoy :)

Chicken and Baby dumplings
5-6 chicken thighs
1 onion, chopped small,
3 stalks celery, cleaned ends removed and sliced thin
1 cup carrots, chopped small
1/4 cup white wine
8 cups water
3-4 chicken bouillon cubes
1 cup frozen peas

(seasonings of your choice, I used garlic & onion powder, poultry seasoning, seasoned salt & pepper, chicken seasoning(from McCormick), parsley flakes, dried onion flakes,celery seed)

3 cups flour
6-7 T. Crisco
1 1/2 cups milk
4 t. baking powder
pinch of salt & sugar
parsley flakes, sprinkle of celery seed (optional)

In large stockpot add everything except the peas & the dumpling ingredients.  Bring to a boil and simmer for around 3 hours until chicken is tender.  Remove chicken from pan remove skin and take the bone out and shred chicken.  Place back in pot.  Bring mixture up to a boil add peas and simmer for around 5-10 minutes until peas are done.  While peas are cooking in large bowl whisk together the flour, baking powder, salt & sugar.  Add the Crisco and cut in using a pastry cutter, or a fork or a couple of knives until mixture is the size of small peas.  Add milk, parsley flakes and celery seed mixing well (mixture will be thick don't overmix).  While soup is boiling add small spoonfuls of dumpling mixture (about the size of a quarter or less) into boiling soup.  Keep pushing the dumplings as you spoon them into the broth covering with broth.  Cook for around 5 minutes, cover the pan turn heat down to low and simmer for 5-10 minutes until dumplings are done.  Taste soup and re-season if necessary.  Enjoy

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