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Chicken With Herbed Dumplings Recipe

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This recipe for Chicken With Herbed Dumplings, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Friday, May 23, 2008


1 1/2 lbs. boned, skinned chicken
4 c. chicken broth
2 carrots, finely chopped
2 onions, finely chopped
2 ribs celery, finely chopped
salt, pepper, poultry seasoning, soup herbs, chicken bouillon cube - cook's choices
1/3 c. flour
1 c. milk

3/4 c. whole wheat pastry flour
3/4 c. unbleached all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter
3 Tbsp. finely chopped Vidalia onions (any mild onion, or scallions or chives)
1/4 c. minced parsley
3/4 c. milk

Wash chicken and simmer in chicken broth with carrots, onions, celery. Add seasonings to taste. Omit salt if using bouillon cube. Aim for a subtle, interesting flavor.

Simmer this long and slowly until chicken is tender. Leave chicken in pot and thicken with 1/3 cup flour shaken in 1 cup milk. Simmer 2-3 minutes to cook flour thoroughly. Add herbed dumplings to simmering broth.

HERBED DUMPLINGS: Sift all dry ingredients in Cuisenart with steel blade, off-on several times. Let sit in processor until ready to make dumplings.

Then add 3 Tbsp. butter, pulse just until mixture is the size of small peas. Dump into a bowl. Add onion, parsley and milk. Stir lightly and quickly (stir as little as possible) and spoon into simmering broth (no need to remove chicken). An ice cream scoop works well.

Simmer 10 minutes uncovered and then 10 minutes covered. Do not peek. When done you can hold them a while by setting the lid askew a little and turning off the heat.

A large broad kettle will allow more room for dumplings, which must be only one layer on top of the simmering broth.

These dumplings are light, puffy and delicious! 6 - 10 dumplings, 6 servings. There are never enough dumplings!




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