Chicken and Dumplings

June 23, 2012 at 1:13 am | Posted in Chicken, Soups & Stews | Leave a comment

This recipe is courtesy of Tasty Kitchen.  I’ve never made dumplings like this before, so it was a new challenge.  Fun, though!  The original recipe called for a rotisserie chicken, but I used my crock pot to cook chicken thighs and make my own broth.  So, yes, I tweaked the recipe, except for the dumplings.

Ingredients:

Dumplings:
2 cups all-purpose flour
1/2 tsp. baking powder
pinch of salt
2 tbsp. butter
1 cup milk, more or less

Chicken Soup:
6 or 8 chicken thighs, boneless and skinless
8 quarts of water
2 stalks of celery hearts, sliced in big chunks
1 garlic, minced
1 onion, cut into rings

First, I made the chicken and broth in my crock pot.  Pour in the water and chicken thighs.  Add celery hearts, onion and garlic.  Cook on LOW for about 4 hours.  Remove thighs and cut into bite-sized pieces.  My teenager doesn’t like to bite celery or onion, so I removed them and added 1 tbsp. onion powder to make up for removing the onion.  If nobody in your family protests chunks of celery or onion, by all means, keep them in!

Remove about 4 quarts of broth from the crock pot and put on low; this is what you will cook the dumplings in.  Return chicken to crock pot, keeping it on LOW.

Add:
1 cup frozen green beans
1 cup frozen corn
1 cup baby carrots, cut in half

Now you can prepare the dumplings:

Combine flour, baking powder and salt in bowl; cut butter in with pastry blender.  Stir in milk, mixing with fork until the dough forms a ball.

Heavily flour your work surface.  Grab a rolling pin and pizza cutter and small spatula to pick up the dumplings.


Roll out dough on floured surface.  Dip pizza cutter into some flour and cut dumplings in squares, maybe 2×2 inches.  Mine weren’t perfectly 2×2 inches.  Some of them were oddly shaped, some looked pretty nice.  
Flour a plate and pick up completed dumplings and set on plate; layer flour and dumplings as the dumplings are cut out and completed.
Bring broth to a rolling boil.  Add dumplings, one or two at a time.  Cook for about 20 minutes until they don’t taste doughy and are translucent.  
When they’re all finished, carefully spoon them out and put them in crock pot.  Very carefully pour hot broth on top.  By now, your veggies should be cooked but not mushy (I hate mushy veggies!).
Serve hot.
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