Ultimate Comfort - Chicken and Dumplings

Ultimate Comfort – Chicken and Dumplings

For some people, food really is all about texture. For others, it’s all about the flavors and aromas. I am generally a flavors and aromas person. There are a couple of dishes though where I don’t crave the flavors, I crave the amazing textures of it. Pad Khee Mao is one of those (but I DO love the flavors), and another is chicken and dumplings soup. There’s something about the dumplings that are so satisfying and pleasing to sink my teeth in to.

For a lot of people, chicken and dumplings is the ultimate comfort. It’s warm, fantastic when you’re sick, as flavorful as you want it to be.  

Chicken and dumplings is actually one of those dishes that I have never had at home. Shocking, I know. I have had soups and just regular chicken and dumplings at restaurants, but it was never anything that my mom made. It just never made our radar. Homemade chicken and dumplings soup is one of those things that I need to try and SOON!

Thanks to Yummy for this recipe!

Homemade Chicken & Dumplings
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For the Chicken and Broth
  1. 2 sticks of celery, finely diced
  2. 1 small/medium onion, finely diced
  3. 3 Tbsp olive oil
  4. 2 large carrots, thinly sliced
  5. 6 cups reduced sodium chicken broth + 6 cups water
  6. 1 Tbsp salt, or to taste
  7. 3-4 medium potatoes (about 1½ lbs), peeled and cut into bite-sized pieces
  8. ½ lb boneless skinless chicken breast (1 large chicken breast), diced
  9. 2 bay leaves
  10. 2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley
For the Dumplings
  1. 2 cups flour, sifted
  2. 2 large eggs
  3. 1 Tbsp sour cream
  4. ½ tsp salt
  5. ¼ tsp sugar
  6. 6 Tbsp (3/4 stick) melted Butter
  1. In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
  2. Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.
  3. Meanwhile, make your dumplings: Sift 2 cups flour, ½ tsp salt and ¼ tsp sugar into a medium bowl. You can measure 2 cups of flour before sifting - scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but won't stick to your hands.
  4. Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don't cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.
  5. After boiling potatoes about 10 minutes, keep the pot at a boil and add 2 bay leaves, diced chicken and prepared dumplings. Continue boiling over medium/low heat another 10 minutes or until dumplings are tender and chicken is cooked through.
  6. Season to taste. Stir in your fresh dill or parsley (or both) and remove from heat.
Cool Home Recipes http://coolhomerecipes.com/


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Yummy.

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