Post by Loupy on May 2, 2019 12:36:42 GMT -7
Creamy Chicken and Herb Dumplings
From: Norine @ www.norinesnest.com/creamy-chicken-and-herb-dumplings/
Creamy Rich Chicken and Vegetable Soup topped with old fashioned homemade drop herb dumplings.
Prep time: 30 min
Cook time: 1 hr, 55 min
Total time: 2 hrs, 25 min
Serves: 6-8
Ingredients
1 Whole Raw Chicken (2-3 lbs) or 2 legs and 3 chicken thighs, with skin
1 cube chicken bullion
8 cups of water
1/2 cup diced onion
3/4 cup diced celery
1 cup diced carrots
1 cup frozen peas
1 Tablespoon dried Parsley Flakes
Salt and Pepper to taste
Dumplings
2 cups All-Purpose Flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon White Sugar
1/3 cup shortening
1 cup milk
1/2 Tablespoon Dried Parsley
1/8 teaspoon ground sage
1/4 teaspoon ground thyme
dash garlic powder
Instructions
In a large pot with a lid, place whole chicken OR chicken pieces.
Add 8 cups of water and bullion cube.
Cover and cook over medium-high heat until boiling.
Reduce heat and simmer for 1 hour until bones pull away from chicken.
Remove chicken from broth, reserving all the broth, and remove chicken meat from bones and skin.
Place chicken meat back in pot with broth.
Add onion, celery, carrots, peas, parsley, and salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer for 30 minutes until vegetables are tender and broth has reduced by one inch.
While vegetables are simmering make dumpling dough.
In a medium bowl add flour, baking powder, salt, sugar, parsley, sage, thyme, and garlic powder.
Mix well with wire whisk.
Add 1/3 cup shortening and cut in with pastry blender until coarse pea size crumble forms.
Add 1 cup of milk.
Stir carefully until sticky dough forms that pulls away from side of bowl slightly.
Bring broth back up to a boil.
If necessary add 1 cup more water if there is not enough liquid in the pot.
Drop dumpling dough by heaping Tablespoon fulls into boil broth going around the pot and then filling the center with drops of dough.
Cover pot with lid, reduce heat and allow to cook for 20 minutes.
DO NOT LIFT THE LID.
Dumplings will cook and soup thicken during this period of time.
After 20 minutes remove the lid.
Dumplings should be big and puffy and broth creamy.
If broth isn't thick enough, cover and cook an additional 5-10 minutes, but no longer as dumplings will over cook.
Broth will thicken as it slightly cools.
Nutritional Information:
Serving size = 2 cup
CALORIES: 774
TOTAL FAT: 47g
SATURATED FAT: 15g
UNSATURATED FAT: 29g
CHOLESTEROL: 242mg
SODIUM: 773mg
CARBOHYDRATES: 34g
FIBER: 3g
SUGAR: 4g
PROTEIN: 52g
From: Norine @ www.norinesnest.com/creamy-chicken-and-herb-dumplings/
Creamy Rich Chicken and Vegetable Soup topped with old fashioned homemade drop herb dumplings.
Prep time: 30 min
Cook time: 1 hr, 55 min
Total time: 2 hrs, 25 min
Serves: 6-8
Ingredients
1 Whole Raw Chicken (2-3 lbs) or 2 legs and 3 chicken thighs, with skin
1 cube chicken bullion
8 cups of water
1/2 cup diced onion
3/4 cup diced celery
1 cup diced carrots
1 cup frozen peas
1 Tablespoon dried Parsley Flakes
Salt and Pepper to taste
Dumplings
2 cups All-Purpose Flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon White Sugar
1/3 cup shortening
1 cup milk
1/2 Tablespoon Dried Parsley
1/8 teaspoon ground sage
1/4 teaspoon ground thyme
dash garlic powder
Instructions
In a large pot with a lid, place whole chicken OR chicken pieces.
Add 8 cups of water and bullion cube.
Cover and cook over medium-high heat until boiling.
Reduce heat and simmer for 1 hour until bones pull away from chicken.
Remove chicken from broth, reserving all the broth, and remove chicken meat from bones and skin.
Place chicken meat back in pot with broth.
Add onion, celery, carrots, peas, parsley, and salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer for 30 minutes until vegetables are tender and broth has reduced by one inch.
While vegetables are simmering make dumpling dough.
In a medium bowl add flour, baking powder, salt, sugar, parsley, sage, thyme, and garlic powder.
Mix well with wire whisk.
Add 1/3 cup shortening and cut in with pastry blender until coarse pea size crumble forms.
Add 1 cup of milk.
Stir carefully until sticky dough forms that pulls away from side of bowl slightly.
Bring broth back up to a boil.
If necessary add 1 cup more water if there is not enough liquid in the pot.
Drop dumpling dough by heaping Tablespoon fulls into boil broth going around the pot and then filling the center with drops of dough.
Cover pot with lid, reduce heat and allow to cook for 20 minutes.
DO NOT LIFT THE LID.
Dumplings will cook and soup thicken during this period of time.
After 20 minutes remove the lid.
Dumplings should be big and puffy and broth creamy.
If broth isn't thick enough, cover and cook an additional 5-10 minutes, but no longer as dumplings will over cook.
Broth will thicken as it slightly cools.
Nutritional Information:
Serving size = 2 cup
CALORIES: 774
TOTAL FAT: 47g
SATURATED FAT: 15g
UNSATURATED FAT: 29g
CHOLESTEROL: 242mg
SODIUM: 773mg
CARBOHYDRATES: 34g
FIBER: 3g
SUGAR: 4g
PROTEIN: 52g
