Wednesday, January 6, 2016

Chicken and Dumplings Recipe

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Can you believe it's January, and 2016!?!  Time really does fly doesn't it?  Well with that being said, I have a confession to make.  I'm not really a winter sort of girl. Nope. Give me sunshine and a hammock over the bitter cold any day.   However, this year has found me feeling a little bit differently.  This winter my soul seems to be longing for heaps of snow, fuzzy sweaters and warm comfort food to go with it.  And while I can't control the snow, I CAN promise you that my Chicken and Drop Dumpling Recipe is just what the doctor ordered in the food department.  

With a little pinch this, and a spoonful of that, I've elevated the flavor of this humble dish and I promise you will feel the home cooked comfort going all the way down to your tummy.  I can't wait to share it with you so...

Let's Get Started!

Chicken and Drop Dumplings:
*Prep Time: 10 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings: 4-6


The ingredients needed for the Chicken and Drop Dumplings.

  • 2-3 tbsp. Extra Virgin Olive Oil
  • 1 lb. of Boneless Skinless Chicken Breast
  • 8 c. of Chicken Stock
  • 3 Carrots, diced
  • 3 Stalks of Celery, diced
  • 1 Onion, diced
  • 3 Cloves of Garlic, minced
  • 2 c. Fresh Baby Spinach
  • 1 tsp. Dried Thyme
  • Salt and Pepper, to taste
For the Dumplings:
  • 2 c. All Purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tbsp. Seasoning Salt
  • 3 tbsp. Butter, melted
  • 1 c. Milk, warm

The boneless, skinless chicken being seasoned with salt.

To begin you will want to season your boneless skinless chicken breasts with salt and pepper on both sides.

The chicken cooking in the soup pot.

Then add the extra virgin olive oil to a Dutch Oven or heavy bottomed pot.  Place it over medium/high heat and allow it to get hot.  Add the chicken to the pot and brown for 4-6 minutes on each side.

All of the vegetables chopped and ready to be added to the pot.

While the chicken is browning in the pot you can work on dicing your vegetables.

The vegetables cooking in the pot.

Once the chicken has been browned on both sides remove it from the pot and add the vegetables.
Cook for 3-4 minutes until the onions are soft and translucent and the other vegetables are tender.

The minced garlic being added to the pot with the vegetables.

Next you will add the garlic to the pot.
Cook until you can smell the garlic coming from the pan.

The garlic and vegetables being seasoned with salt and pepper.

Season the vegetables with a little salt and pepper.
One thing you should always do is season at every layer of cooking.
This way you get even flavor throughout the entire dish.

Dried thyme being added to the pot as well.

Now add the dried thyme to the vegetables.
Adding the dried spices to the pot now will help reconstitute the oils and give you maximum flavor.

The cooked chicken being cut into a dice on the cutting board.

Now you can dice or shred the chicken.
It it entirely up to you what you do. I personally prefer chunks of meat in mine, but there is no judgement here.

The chicken being added to the pot with the vegetables.

Add the chicken back to the pot.

The chicken stock being added to the pot.

Pour in the chicken stock and bring to a simmer.
Cook for 20 minutes.

All purpose flour in a glass mixing bowl.

While the pot is simmering you can assemble the drop dumplings.
To a mixing bowl add the all purpose flour,

Baking powder being added to the flour in the mixing bowl.

Baking powder,

Seasoning salt being added to the bowl of flour.

Seasoning salt,

Pepper being added to the bowl of flour.

And pepper.

All of the dry ingredients being mixed together.

Be sure to whisk everything together so that all of the ingredients are evenly dispersed through the dumplings.

The butter being added to a mixing bowl.

Now in a microwave safe bowl you can add the butter and...

Milk being added to the mixing bowl with the butter.

Heat in the microwave until the butter is melted and the milk is warm, about 30-45 seconds.

Milk being poured into the bowl of flour.

Now while gently stirring with a rubber spatula slowly pour in the warm milk mixture.
Keep stirring until a dough is formed.

A pot of chicken stock, simmering.

One you have finished the dough for the dumplings, return to the pot of simmer broth on the stove.

Drop dumpling dough being scooped out and added to the chicken stock.

Using a scoop like this one, or a spoon, drop tablespoon sized balls of dumpling dough into the simmering stock.

The drop dumplings cooking in the chicken stock.

It will look a little something like this.

The pot with the lid on, slightly vented.

Cover the pot with the lid, but be sure to leave it slightly vented.
Cook the dumplings for 10 minutes.

Fresh spinach being added to the Chicken and Drop Dumplings in the pot.

I realize that this is not a traditional ingredient in Chicken and Drop Dumplings, but I like to add a little baby spinach in right at the end of cooking.

It just needs enough time to wilt.

A finished bowl of Chicken and Drop Dumplings.

And there you have it, a stunning, warm, and hearty pot of Chicken and Drop Dumplings.  And though it is a simple dish, this one is vibrant, full of color AND flavor.

Mmmmm.  Look and that savory chicken, tangy broth, tender vegetables, and little pillows of dumplings!  I can't wait to just dive into this bowl.

So, this winter when the cold weather starts setting in and you are feeling frigid in your soul, whip up this amazing recipe for Chicken and Drop Dumplings!  You will be so glad you did.

A bit of the chicken and drop dumplings.

Now pardon me while I dig into this goodness!

And as always...

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


  1. This looks amazing, Mandee. As always. Gosh, your recipes keep looking more delicious. I can smell this one cooking from here! YUM!