Chicken and Dumplings

It's cold, really cold. It's too-cold-for-kids-to-go-outside-for-recess, colder-than-any-written-record-for-March-cold. Which makes me want soup.

I love soup, I really love it. I make it at least once a week in the winter. My family (mostly) likes it, but the number one complaint I get  from my husband is that it's not filling enough for him for a meal. I usually try to have a soup with lots of 'stuff' in it, or else some hearty bread and a salad with it. I have about five or so favorites, but I wanted this one because it reminded me of my grandmother. Mind you, I don't remember her making it for me, but it's just the type of thing she would have. I made some stock first, which of course you wouldn't have to do, I just happened to have all the makings for it, time, and really, just felt like it! It really makes me feel like a homebody to have stock simmering on the stove.

I would never give a recipe, per se, for chicken stock, because it seems to me like mashed potatoes, or marinara sauce. You have done it so often that you don't really use a recipe anymore. If you haven't ever made chicken stock, you really should try it once. I love having a freezer full, especially in the winter. It also makes me feel frugal, using as much of a chicken as I can (honestly, I probably roast a chicken on Sunday almost once a month, mostly so I can make stock, although I do like roast chicken.)

Put chicken carcass, bones, wings, drumsticks, (whatever has had most of the meat taken off) into a large pot, throw in whatever washed veggies and herbs you like. Here, I've used garlic, onions, celery, carrots, fresh thyme, peppercorns and salt. You can leave skins on garlic and onions, and leaves on celery. Cover with water, bring to a boil, lower to a simmer and simmer as long as you like (you want the broth to be as dark as you can get it, with at least half the pot left.) Drain solids out and discard, cool broth. When fully chilled (8 hours or overnight) skim fat from top and discard, and either freeze or use stock. I have been lucky (!?) enough to be able to put this outside to chill, saving space in my refrigerator. (Stock can be refrigerated for a few days.)

I think chicken stew is more traditional for chicken and dumplings, but they cook so much nicer in a brothy soup. I admit I just took out the carrots and celery from the broth for this soup. I was making it right then anyway, so why waste them? It also made the soup much faster to put together.

                 Chicken soup with Dumplings

- 2-3 boneless chicken breasts

- olive oil, salt and freshly ground pepper

- 2 quarts chicken stock or broth

- 2 cups carrots (chopped)

- 1 cup chopped celery

- 2-3 cloves minced garlic

- 3 cups baby spinach

                             For Dumplings*

- 2 cups flour

- 1 tbs baking powder

- 3 tbs butter

- 1 cup milk

Preheat oven to 400F. Rub chicken breasts with olive oil, sprinkle with salt and pepper. Roast chicken for about 20 minutes.( It's ok if it's a little pink if you are planning to cook your soup for a while.) Let chicken rest.

In large pot put chicken broth and the vegetables (you could, of course, use any combination of vegetables you want.) Cover and bring to a boil, turn down and let simmer. Cut chicken breasts into large chunks, add to soup. While soup is simmering, make dumplings.

Mix together flour, baking powder and 3/4 tsp. salt in a medium bowl. In a small saucepan, bring just to a simmer butter and milk (I used skim milk.) Add milk mixture to dry ingredients. Stir with a fork or knead by hand until it just comes together. Divide dough gently into about 18 puffy dumplings. Roll each piece into a rough ball. Lay just enough dumplings in soup to cover surface (don't crowd pot.) Cover and simmer for 10 minutes, serve immediately. You can always go back and add more dumplings as needed. I don't think they reheat well once cooked, but you can refrigerate the leftover dough and bring to room temperature before using again.

Salt and pepper soup to taste, warm up!

 

* Dumplings from The Joy of Cooking

Comments

[beccy]

I made a chicken soup with dumpling when Mum was over. It was so tasty. Seeing yours reminds me that I must make it again soon!

[swampwitch]

I am so hungry !
This is a wonderful recipe. Thanks.

[enidd]

yum, enidd thinks this is her favourite recipe so far. dumplings are the best.

[Steffi]

Wow...that´s sounds and looks very delicious!Nice pictures!Thank you for your recipe!

[Amy W]

I love chicken and dumplings, yum!

[Lisa]

I'm sorry to you Fun Monday posters, this is not my entry!
I'm so glad it looks good to you, though!
Beccy,
I agree with seeing food. I must have a picture to REALLY want to make something!

[Robin]

Lisa, Mmmmmmm! I LOVE soup, too, and impose it not nearly often enough on my own family. This one looks perfect for a cold winter day...but now it's almost Spring (mid-70s today) and I don't feel so soupy (lol). Guess I'll have to come back when the Blackout Cake recipe is up!

...if I remember :/.

[Lisa]

Robin,
Lucky you for mid-70's! I would gladly trade soup weather for that.