Is there anything more comforting than Chicken Noodle Soup, or Chicken and Dumplings? Or even Chicken Noodle Casserole? I didn't think so. According to a recent episode of Jeopardy, Chicken Noodle Soup is known as Jewish Penicillin. I quite agree. As I mentioned in my last post, I have a sick boy on my hands. Luckily, I had just about everything on hand to make this version of Chicken and Dumplings. Full disclosure, I had never made dumplings before. Never really ate them much either. I guess my family is more noodle soup than dumplings. But this was really delicious. The dumplings are way comforting. and salty. This is definitely staying in the repertoire and I can't wait to try it again with my adjustments.
I adapted the recipe so that you don't end up with so many coarsely chopped vegetables in the final product. The trick was to make sure that the broth got flavored but that the veggies don't get soggy by the time the chicken is done. The solution? Two batches of vegetables. It's not wasteful- it's tasty. You could always save and eat the coarsely chopped veggies if you wanted. I just don't like that much turnip in one bite!
For the Chicken
4 chicken thighs
1 onion, halved but root end left intact
1 large carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 sprigs of fresh parsley or thyme
1-2 turnips and parsnips coarsely chopped
8 to 10 cups water
1 tbls coarse salt
1 chicken bullion cube
1 large carrot diced
2 celery stalks diced
1 cup peas
For the Dumplings
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3/4 cup milk
1 tsp dill, fresh or dried
Add the chicken to a large pot with a lid. Add the coarsely chopped vegetables (onion, carrot, celery, parsley, turnip, and parsnips) to the pot and barely cover with the water.
Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 30 minutes. Lift out the chicken and vegetables. Discard the vegetables and herb sprigs, reserving the onion. Chop the onion and return it to the broth along with the diced carrot, celery and peas. Continue to simmer the broth for 15 to 20 minutes until the vegetables are tender. Add the salt and bouillon cube. When the chicken is cool enough to handle, remove the meat, shredding it into large pieces.
To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and herbs to combine.
Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken to the pot. Reheat for 1 minute or so.