Thursday, March 25, 2010

Chicken and Dumplings

One of the ultimate comfort foods. At least for me. There are many ways to get the cooked chicken for this dish. You can boil a whole chicken, or pieces, or you can do like me - use leftovers, or buy a rotisserie chicken and use that. If you are feeding 2 to 3 people, you can use leftovers from a roast chicken or rotisserie chicken for dumplings. I will be posting an easy roast chicken recipe soon, for those that are scared to attempt it on their own!

Chicken and Dumplings

2 cups cooked chicken, shredded
4 cups chicken broth, home made or canned
1/2 t. pepper
1/2 to 1 t. salt, to taste (depending on how salty the chicken broth is)
1 carrot, chopped
1 stalk celery, chopped

2 cups flour
1 T. baking powder
1 t. salt
1 cup milk
4 T. melted butter or oil

Combine first six ingredients in a large saucepan, heat to boiling, tasting for seasoning. For the dumplings, combine all dumpling ingredients, and mix until combined. The dumplings should appear wet - if the mix is too dry, add more milk until mixture is the consistency of cooked oatmeal. Drop by tablespoons full on top of slowly boiling broth. Cover pan and cook for 15 minutes. Uncover and cook for 5 more minutes. Serve immediately.

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