Today I am sharing another ” ultimate comfort food ” recipe. It hits the spot on these cold (but staying light a little longer) winter days. Enjoy!
Tawna
Chicken and Dumplings
4 T. butter
2 large carrots, peeled and grated
2 stalks celery, chopped fine
1/2 onion, minced
1/4 tsp. thyme
3 T. unbleached all-purpose flour
3 cloves garlic, minced
2 chicken breasts, cooked and shredded
1/2 cup frozen peas
1 T. parley (fresh is best)
Dumplings:
1 cup unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 whole milk (no substitutes)
2 T. butter
Melt butter in saucepan and add carrots, celery, onion, and thyme. Cook until softened, then stir in flour. Add chicken broth, whisk until a thick, smooth roux comes together (give it about 5 minutes). While it is simmering, make the dumplings. Whisk the flour, baking powder, and salt together. Melt the butter and milk together in a bowl in the microwave. Stir the warmed milk mixture into the flour until smooth with a spoon. Going back to the soup, add the chicken, peas, and parsley. Season with salt and pepper. Return it to a simmer, and drop the dumpling dough into it. The dough blobs should be about the size of a golf ball. Reduce heat, cover and cook for 15 minutes. The dumplings will have doubled in size when they are finished.

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