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Chicken and Dumplings – ultimate comfort food.

July 29, 2021 by Becky Spoon

Chicken and Dumplings
Chicken and Dumplings
Chicken and Dumplings
Jump to Recipe

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There’s a lot of truth in the statement “comfort food”. How amazing is it that that very thing we need to survive brings us so much comfort?

Chicken and Dumplings

Chicken and Dumplings – ultimate comfort food.

I had poached a chicken to use in tacos and I had some left over and the homemade chicken stock. I like to poach a chicken because the chicken remains tender and flavorful. Poaching is boiling that never boils! I just use a soup pot to poach a chicken. This is a great soup pot if you need one: https://amzn.to/3iY7e67. I have just a few pieces of All-Clad and I really love the product. I have a very small saucepan that I’ve used for even frying an egg and “IT DOESN’T STICK”. I love those products that foods don’t sticik.

I have another recipe on the blog Chicken and Dumplings – the Ultimate Comfort Food

Chicken and Dumplings

The difference in the above Chicken and Dumplings is that the dumpling recipe is different. For the dumplings I’m currently posting, they are made using self-rising flour and I love them. I was surprised! And they held up. you know how dumplings can dissolve? And, this recipe is so fast, yet so delicious!

Something that I do but not required is I add carrots, celery, onions and peas. I sauté the carrots, onions and celery until tender, the I add a little flour to form a roux. Not a lot of flour, but enough to insure you have a thickened sauce . It’s much easier to add more chicken stock if the sauce is too tight than to thicken the sauce after the dumplings are done. The dumplings will thicken the sauce some.

Chicken and Dumplings

Chicken and Dumplings – ultimate comfort food.

If you’d like a side dish I think Green Beans would be great, fried okra in Texas is a favorite, asparagus, or if you add the carrots and peas, you need nothing more. If you want something with crunch and is acidic, add a nice simple salad with some arugula and a mustardy vinaigrette!

Chicken and Dumplings

Chicken and Dumplings

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There's a lot of truth in the statement "comfort food". How amazing is it that that very thing we need to survive brings us so much comfort?
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Southern
Servings 4 servings

Ingredients
  

  • 2 tbsp unsaltd butter
  • 1/4 onion, diced
  • 1 carrot diced or thinly sliced
  • 1 rib celery, thinly sliced
  • 1 heaping tbsp all purpose flour
  • 6 cups chicken stock (more if needed)
  • 2 cups chicken, cubed or shredded
  • 1 cup frozen pes
  • salt and pepper to taste

For the Dumplings

  • 2 cups self rising flour
  • 1/3 cup shortening or butter
  • 3/4 cups buttermilk

Instructions
 

  • If you are cooking your chicken, place in 3 quarts of water with 4 tsps kosher salt, 1 medium onion, 2 cloves garlic and about 8 whole peppercorns. Bring these ingredients to a boil, lower the heat and simmer for about 15 minutes to flavor the water. Add the chicken pieces, allow to come back to a boil and immediately adjust the heat to the barest simmer. Allow the chicken to poach until the meat reaches an internal temperature of 165 degrees. As the pieces are done, remove from the pot, spoon a little of the broth over to keep moist and allow to cool. When you can handle the chicken shred or dice into bite-size pieces, discarding skin and bones. If you are refrigerating for later, ladle a little more broth and cover with saran wrap.
    Strain the broth and set aside for later or refrigerate.

For the Dumplings

  • Cut the shortening or butter into the flour using a fork, pastry cutter or your hands until well distributed and in small pieces.
    Add the milk and mix with a fork until well mixed. Turn out onto a floured surface and knead a few times. Roll out to about 1/8 inch thick and cut into strips about 1.5 inches wide and what ever length you like. I like about 3 or 4 inch long dumplings. Set aside until ready to add to your broth.

To assemble and complete the dish

  • Add the butter to a stock or soup pot. Add your diced onions, celery and carrots. Sauté a few minutes until the vegetables begin to soften a little. Add the flour and cook a few minutes. Add the stock, stirring to make sure sure there are no lumps. Bring to a boil, then reduce to a low boil. Add the dumpling strips, separating with a spoon or knife to allow to add more to the simmer broth, When all have been added cover and simmer about 20 minutes until the dumplings are set and cooked through.
    Add the chicken and peas and gently stir to combine. The pea will cook in the hot broth, so there is no need to continue cooking. You can turn off or keep warm if you are serving immediately.
    Enjoy!
Keyword chicken, chicken and dumplings, comfort food, Dumplings, southern chicken and dumplings, southern food

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Filed Under: Poultry Tagged With: chicken, chicken and dumplings, Comfort food, dinner, dumplings, homemade

Chicken and Dumplings – the Ultimate Comfort Food

November 29, 2018 by Becky Spoon

Chicken and Dumplings
Jump to Recipe

Chicken and Dumplings is the perfect dish for leftover chicken. I roast a lot of chicken and if i am not roasting a whole chicken or some chicken parts, I’ll pick up a rotisserie  chicken.  These Chicken and Dumplings were from a whole chicken I had roasted. Here’s the link for my roasted chicken: https://the2spoons.com/lemon-and-garlic-roast-chicken/

What about the pan drippings from that roasted chicken or those chicken parts? I use all of of it in this Chicken and Dumplings recipe; the drippings, the broth…the best part of roasting a chicken!

Chicken and Dumplings
Chicken and Dumplings

I really needed some comfort food today! What better comfort food than Chicken and Dumplings?

Chicken and Dumplings – Ultimate Comfort Food

These are a little different from the Chicken and Dumplings I grew up with.  I start a base of onions, celery and carrots and in the end I add a little english peas. I really like the addition of carrots and peas because they add color to the dish!

Chicken and Dumplings
Chicken and Dumplings

I love the history of foods from my Southern roots. https://www.southernkitchen.com/articles/eat/the-true-history-of-southern-chicken-and-dumplings-isnt-what-we-thought

Here’s my recipe! I hope you like it!

Chicken and Dumplings

Chicken and Dumplings – the Ultimate Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 2-3 chicken pieces (I used a leg quarter this time)
  • salt and pepper

For the Dumplings

  • 1 cup flour
  • 2 tsp baking powder
  • 3/4 Cup milk
  • 2 tbsp butter
  • 1/4 tsp salt

For the Chicken and Dumplings

  • 1/2 onion, chopped
  • 1 carrot, thinly sliced
  • 1 stalk celery, thinkly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 3 tbsp flour
  • 5 cups chicken broth More if needed
  • 2 Cups Cooked chicken, diced or shredded
  • 1/2 cup english peas

Instructions
 

For the Chicken

  • Roast a whole chicken or a few pieces of chicken, legs, thighs or the breast seasoned with salt and pepper on a sheet pan until browned and internal temperature reaches 165. When the chicken is cool, shred into pieces and set aside.
    Alternative 1:
    Place a whole chicken or pieces in a stock pot with 1/2 onion, 1 carrot, 1 celery stalk. Cover with water and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.
    Alternative 2:
    If you have a store bought rotisserie chicken, pick and shred a couple of pieces.
    This is a small recipe, if you double you want to add more chicken

For the Dumplings

  • Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
  • Combine the mixture and form into a disc.  
  • Roll the dough on a floured surface as think as possible.  
  • Cut the rolled out dough into strips, then pieces.  

For the Chicken and Dumplings

  • In a medium saucepan melt the butter and heat with the oil.  Add the onions, celery and carrots and sauté until the onions are translucent.  Add the flour, stir and cook about 1 minute or so.  
  • Add the chicken broth, whisking to combine and bring back to a boil.  Continue cooking until the carrots and celery are tender.  Add the shredded chicken and the peas.  
  • Add the dumpling strips punching down as you add them.  Cook uncovered until for about 10 minutes until done.  
  • Spoon the dumplings into serving bowls and enjoy!! 
    Chicken and Dumplings
Keyword chicken, chicken and dumplings, Dumplings
Chicken and Dumplings
Chicken and Dumplings
Chicken and Dumplings
Chicken and Dumplings
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Filed Under: Poultry Tagged With: chicken, Comfort food, dumplings

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