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Chicken and Dumplings

Ingredients

  • 2 whole chickens roasted, shredded or cut into chunks (you can save the skin and bones to make stock with later)
  • 2 lbs carrots cut into about 1/2 inch pieces
  • 3 celery stalks cut into large dice
  • 1 onion diced
  • 4 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp dried sage
  • 1/4 tsp dried rosemary
  • 2 Tbs fresh thyme or dried, just use about 1/2 Tbs
  • 6 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup plus 2 Tbs flour
  • 8 cups chicken stock
  • 1 1/2 cups frozen peas

For the Dumplings - adapted Martha Stewart version

  • 1 1/2 cup flour
  • 2 1/2 tsp baking powder
  • 2 Tbs salt
  • 2-3 Tbs fresh thyme 1/2 to 1 tsp if using dried
  • 1 cup whole milk

Instructions

  1. Heat a large Dutch over over medium-high heat, add butter and olive oil and cook until butter is melted
  2. Add carrots and cook for 3-4 minutes
  3. Add onions and celery and cook another 3-4 minutes
  4. Add sage, rosemary, salt, pepper, garlic, and 1 Tbs of the thyme and cook another 1-2 minutes
  5. Toss the flour all over the vegetables and stir to coat, stirring another minute or so
  6. Add chicken stock, bring to a boil and reduce to a simmer
  7. Add the other 1 Tbs thyme
  8. While stock is heating make the dumplings
  9. Combine flour, baking powder, salt and tyme, add milk and stir to combine
  10. When stock is at a nice simmer, add dumpling batter to the stock using a kitchen tablespoon -- space them far enough apart to allow them to expand, cover and cook for about 20 minutes
  11. 5-6 minutes before dumplings are finished, add the peas and the chicken to the pot, cover to let them heat and the dumplings to finish.
  12. Serve immediately or save for the next day