I'm a true soup lover and I am so excited to be at the time of year where I can make my old favorites and try some new ideas. One of my all-time favorite fall meals is creamy chicken and dumplings. It's a fantastic economical meal that tastes delicious and warms the soul! Here's how you make it:
Assemble your ingredients:
4 stalks celery, chopped
1 large yellow onion, diced
3 whole carrots, peeled and chopped
1 (14oz) can chicken broth
1/2 cup heavy cream
2 bay leaves
1/2 tsp dried thyme
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 tsp dried oregano
1 tsp dried parsley
1 tsp crushed garlic
1 lb raw chicken tenders cut into thick chunks
(Note: You can also use a whole chicken and just take the cooked meat off and discard bones and skin. )
For dumplings (which you make later) you'll need:
2 cups all-purpose flour
1 tsp baking powder
1 cup broth from the pot
2-3 tbsp flour for flouring your surface
Taking a large stock pot, add the can of chicken broth. Use the same can to add 4 cans of water to the pot. Place on stove over med-low heat.
Add the chicken, carrots, celery, onion, salt, black pepper, garlic, thyme, bay leaves, parsley, and oregano to the pot. Give it stir and let it cook uncovered.
After about 30 minutes for chicken tenders, (45 mins to an hour for whole chicken), carefully! take one cup of broth from the pot--toss back any pieces of veggies/meat--and set aside to cool.
Once broth has cooled down, you can begin to prepare your dumplings. Add the flour, baking powder, and cooled chicken broth to a medium bowl and mix into a stiff ball.
Use about 2-3 tbsp all-purpose flour to lightly flour a clean surface. Roll your dough flat. Be careful not to over handle the dough or it will become chewy and tough.
If you want to be all fancy, you can use a knife or pizza cutter to cut dough into small pieces. I prefer to tear mine by hand and my daughter was more than happy to help :). Remember the dough will plump when cooked so don't make the pieces too large.
Drop the pieces of dough into the pot a few at a time. Don't stir to much, because again you don't want to over do it with the dough. I use a spoon to gently make room for more dough in the pot.
Cook uncovered for about 15 minutes. Every 5 minutes or so, use a spoon to gently move the dough around so that they all cook evenly.
After 15 minutes, add the 1/2 cup heavy cream and cook for an additional 5 minutes. Discard the bay leaves and serve.
Creamy and delicious with chunky vegetables and chicken in every bite. This is truly food for the soul.