Holy Spoons

The gift of hospitality sometimes comes with food.

Chicken and Dumplings

Due to technical errors (I swiped the wrong way on my DumbPhone), I deleted this post. So I’m going to try and remember it as I made it last time and post it again.

We’ve found that there are some recipes that automatically fall into the “comfort food” category. Chicken and dumplings was the hands down favorite for a first “real meal” after wisdom teeth were removed, or when there was a rumbly tummy. It is NOT an exact recipe. But it’s pretty close.  Enjoy!

Ingredients:

  • ~ 3 pounds boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3-4 stalks celery, sliced thinly (I like to use the celery hearts with all of the leaves)
  • 4-5 large carrots, peeled and sliced thinly
  • 4 cups chicken stock (or water)
  • 1/2 teaspoon dried tarragon
  • 1 bay leaf
  • ground pepper and salt to taste

For the dumplings:

  • 2 cups flour
  • 3 tablespoons butter
  • 1 tsp salt
  • 1/4 to 1/3 cup water (start with smaller amount, add as necessary to make a stiff dough)

In a large heavy pot with a lid, simmer the chicken breasts, water and spices until the chicken is tender. Remove chicken and cut into small pieces.  Add onions, celery and carrots and about 1/2 cup more water. Simmer until the vegetables are tender.

While the chicken and vegetables are simmering, mix together the dough for the dumplings. Roll out dough on a well-floured surface. Cut with dough knife or pizza knife into 1 inch by 2 inch strips.

Remove the chicken, bay leaf and vegetables from the broth. Bring broth to boiling. Drop dough pieces into the water, stirring to prevent them from sticking. When all dough is added and has boiled for 1 minute, return the chicken and vegetables (minus the bay leaf) to the pot and turn the heat down to a simmer. Stir occasionally until dough cooked and the mixture has slightly thickened.

Serve in soup bowls.

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on February 4, 2012 by in Old Family Recipe, Soups and stews, wisdom teeth.
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