Tuesday, September 11, 2012

Chicken and Dumplings Recipe

I got this recipe off the internet a LONG time ago.  Unfortunately the original web site has long been shut down so I can't give you a link to the recipe.  I sure wish I had known that Steph was closing her site because she had some great recipes but I did not print out many of them --- which I would have done had I known they would disappear on me one day.  This is definitely one of my family's favorite meals.

Steph's Chicken and Dumplings

1 large fryer chicken, cut up (you can use boneless, but add extra bouillon)
2 celery stalks, sliced (optional.  I almost never have this in the house)
4 carrots, sliced
1 medium onion, diced
1 can (14.5 oz) chicken broth
2 Tbsp. dried parsley
2 tsp. chicken bouillon
1.5 tsp salt
1 tsp pepper

1. Combine everything down to the water in a large stock pot or Dutch oven. Add enough water to cover the chicken. Bring to a boil; reduce heat, cover and simmer 2 hours or until chicken is done.

2. Remove chicken and let stand until cool enough to handle. Remove skin and bones. Tear meat into pieces and return to pot. Add more salt and pepper if you want. (If I'm going to be serving a large crowd, I add more broth at this point.) Return soup to a simmer.  (Usually I diverge from the original recipe at this point.  I make a roux of butter and flour, add salt and pepper and then add the broth to make a medium thick sauce.  Then I add the chicken pieces and veggies back in the pot)

3. In a mixing bowl, combine dumplings ingredients and mix well to form a stiff dough. Drop by Tbsps into simmering soup. Cover and simmer for 15-20 minutes. Serve immediately. Yield: 8-10 servings.

Dumpling recipe A (my family's favorite)
2 c flour
4 tsp baking powder
1 tsp salt
3/4 milk
4 Tbsp. oil

Dumpling recipe B (southern style)  I have never tried this but I put it in since Steph had it in her original recipe and some may prefer a more dense dumping.  I am so pleased with version A that I've never tried anything else.  We usually make 1 and a half times the recipe A which just covers the entire top of my pot and allows plenty of dumplings for my family of 6 healthy eaters.

2 c flour
1 c chicken broth
2 tsp baking powder
2 eggs, beaten