Sunday, February 1, 2009

Sick Day Chicken & Dumplings



My husband has been sick 2 times in the last 2 months, I was so proud of that fact that I came out untouched each time. Looks like my luck as run out, I got up this morning and was feeling a cold coming on. You know what I speak of, the sore throat, sore eyes and the all over achy body feeling, at that very moment I knew that I was in need of some comfort food. Of course not just any comfort food will make you feel better, at least not for me. My mother has always given me chicken soup to make me feel better. I wanted to take it up a few notches and go with something comforting and hearty, my feel better dinner WINNER is chicken & dumplings.




Chicken Stock:

4 - Boneless Skinless Chicken Breast
2 Q. - Water
½ C. - Sliced Celery
1 - Small Onion (chopped)
½ C. - Sliced Carrots
2 - Fresh Parsley Sprigs
1 - Bay Leaf
1 Tsp. - Salt
¼ Tsp. - Black Pepper
1 Tsp. - Johnny’s Garlic Season
1 Tbs. - Chicken Base

Dumplings:

¾ C. - Flour
1 Tbs. - Parsley
1 Tsp. - Baking Powder
¼ Tsp. - Salt
Dash - Nutmeg
1/3 C. - Milk
1 - Egg (beaten)
1 Tbs. - Oil

Gravy:

¼ C. - Flour
½ C. - Milk
¼ Tsp. - Salt
1/8 Tsp. - Pepper
1 Tsp. - Johnny’s Garlic Season

In a large stockpot combine the ingredients for the stock. Slowly bring to a boil over medium heat. Cover and simmer for 60 minutes, skimming the surface as foam rises. In a large bowl combine the dumpling ingredients, mixing just until moist. When the broth is done drop the batter onto the simmering stock, cover and simmer for 12-15 minutes. Do not take the lid off the pan while the dumplings are simmering, when the dumplings are done remove them to a bowl and the chicken to a cutting board. Strain the broth and discard the veggies, putting 3 cups of broth back into a soup pot bring it to a boil. (The remaining broth can be frozen for 4-6 months.) Combine the gravy ingredients until smooth and stir into the boiling broth, cook and stir until thick. Once you reach your desired thickness add back in the dumplings and the cut up chicken, simmer for about 5 minutes to just warm up the chicken and dumplings again. Serve hot and enjoy.


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10 comments:

Vicki said...

Oh, yum! I can't believe I've never made chicken and dumplings before, your recipe is bookmarked for my 1st attempt :)

Nazarina A said...

Marybeth this soup looks creamy and so hearty. I am always intrigued when the people in the south talk about chicken and dumplings and you sure make it so well!I would definitely like to make your rendition!

Grace said...

sorry you're feeling sickly! my favorite feel-better meal is also chicken and dumplins (emphasis on the dumplins...). :)

biz319 said...

Looks like you and I are in the same boat! I don't think I've been sick for years!

Your soup looks amazing - I'll have to give this one a try.

Hope you feel better soon!

Cheryl said...

Looks yummy, I need to make chicken and dumplings before spring gets here!

Aggie said...

Hope you are feeling better...

I would love a bowl of that right now!

5 Star Foodie said...

Hope you're feeling better. The chicken and dumplings look excellent, this is something I am looking forward to making soon.

Kevin said...

That chicken dumpling soup looks good! Get better soon!

~RED~ said...

I was hunting for another chicken and dumplings recipe for tonight, thank you, this is perfect!

Anonymous said...

I have made this recipe several times now and my husband and I absolutely love it! I always end up making so much though, so I feed the rest of the navy with left overs! Thank You!

Nikki

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.