"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Watson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Watson
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, roasted and picked from the bone
2 T butter
1 T olive Oil
1/4 C flour
1/2 C diced carrot
1/2 C diced celery (include the green leafy parts)
2-3 garlic gloves, minced
2 fresh bay leaves
2 or 3 sprigs of fresh thyme
6 C chicken stock
1/4 C cream (optional)
salt and pepper to taste
fresh parsley

For the Dumplings:
2 C flour
1 T baking powder
1 t salt
2 eggs
3/4 - 1 C buttermilk

Directions:
Directions:
To make the Dumplings:
Mix the flour, baking soda, salt, eggs, and 3/4 cup of the buttermilk in a bowl. If the dough doesn't look moist enough add the remaining buttermilk - the dough should be thick.

In a heavy Dutch oven melt butter and olive oil. Saute onions, carrots, celery until tender. Add garlic, bay leaves, and thyme. Add the flour and cook for a few minutes. Slowly add the chicken stock 1 cup at a time so there are no lumps. Stir well after each cup added. Add cream. Then add the shredded chicken. Bring to a simmer and add the dumplings by using to teaspoons to scoop and drop the dough into the soup. Do not crowed the pan. Put the lid on and simmer for 10 minutes. Garnish with parsley and enjoy!

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
2 - 3 hours
Personal Notes:
Personal Notes:
This goes much quicker if you get a pre-cooked chicken from the grocery store!

 

 

 

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