Chicken and Dumplings

The weather has been all over the place this winter, no?

One minute it's snowing, and literally within 10 minutes it can be raining.  The next day, 60 degrees!  I CAN'T TAKE IT!!!  That is why I love recipes like these Chicken and Dumplings!  It uses simple ingredients, has great flavor, and is super heart warming!  No matter what the weather is where you are at, these are going to hit the spot!  You won't believe how easy it is and I can't wait to show you!

Let's Get Started!

Chicken and Dumplings:
*Prep Time: 15 min.  *Cook time: 40 min.  *Difficulty:  Easy  *Servings: 6-8 servings

Ingredients:

• 8 c. Chicken Stock
• 2-3 c. Cooked Chicken, chopped
• 1 Onion, diced
• 3 Stalks of Celery, sliced
• Salt and Pepper, to taste
• 2 tbsp. Cornstarch

For Dumplings:

• 2 c. All Purpose Four
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1/4 c. Water

To begin, chop the celery and onions.

Then, place a large soup pot over a medium/high heat.
Once hot add a little oil or butter and the vegetables.
Saute until tender and the onions become translucent, about 2-3 minutes.

Next add the chicken.
I used left over Roast Chicken, but you can use rotisserie from the market, poached, or roast a couple chicken breasts in a 375 oven for 25 min.  Left over turkey would even work in this as well!

After you have added the chicken pour in 7 cups of the chicken stock.
You will need to reserve 1 cup for later.
Bring it to a boil, lower to a simmer, and let cook for 30 minutes.
This will allow all the flavors in the pot to come together.

While the broth is simmering, you can make your dumplings.

In a mixing bowl, combine the flour, salt, and pepper.

Next, add the water.
Mix with a spoon until a dough forms.

Once a dough has formed, you will knead it a few times in the bowl.

Turn it out on to a floured surface and press into a disk.

Next, roll the dough out to a 1/4 inch thick.

After that, you can use a knife or pizza cutter to cut the dough into long strips, and then squares.

Add the dumplings into the broth.

 Let them cook for about 10 minutes.  They will all float to the top when you are finished.

To the reserved cup of chicken stock, add the cornstarch and stir until a "slurry" is formed.

Pour the "slurry" into the broth and let cook a few more minutes.
This will help the broth to thicken.

And there you have it!
Warm, hearty, rib sticking Chicken and Dumplings!  A perfect rainy/snowy day meal that the entire family will love!  So get in the kitchen and give this a try tonight!  You will be so glad that you did!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Chicken and Dumplings:
*Prep Time: 15 min.  *Cook time: 40 min.  *Difficulty:  Easy  *Servings: 6-8 servings

PRINTABLE RECIPE

Ingredients:

• 8 c. Chicken Stock
• 2-3 c. Cooked Chicken, chopped
• 1 Onion, diced
• 3 Stalks of Celery, sliced
• Salt and Pepper, to taste
• 2 tbsp. Cornstarch

For Dumplings:

• 2 c. All Purpose Four
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1/4 c. Water

Directions:

1. To begin, chop the celery and onions. 
2. Then, place a large soup pot over a medium/high heat. Once how add a little oil or butter and the vegetables.  Saute until tender and the onions become translucent, about 2-3 minutes.  
3. Next add the chicken.*
4. After you have added the chicken pour in 7 cups of the chicken stock.
   You will need to reserve 1 cup for later. 
5. Bring it to a boil, lower to a simmer, and let cook for 30 minutes. 
6. In a mixing bowl, combine the flour, salt, and pepper. 
7. Next, add the water. Mix with a spoon until a dough forms. 
8. Once a dough has formed, you will knead it a few times in the bowl. 
9. Turn it out onto a floured surface and press into a disk.
10. Next, roll the dough out to a 1/4 inch thick. 
11. After that, you can use a knife or pizza cutter to cut the dough into long strips, and then squares.  
12. Add the dumplings into the broth.
13.  Let them cook for about 10 minutes.  They will all float to the top when you are finished.  
14. To the reserved cup of chicken stock, add the cornstarch and stir until a "slurry" is formed.  
15. Pour the "slurry" into the broth and let cook a few more minutes.  This will help the broth to thicken. 
16. Serve and Enjoy!

*You can use leftover chicken or turkey for this.  Rotisserie, poached, or oven baked chicken breasts will work as well.