When the weather gets cold in Chicago, Simmering Chicken and Dumplings warms my kitchen and my family with comforting aromas and flavors. This is a recipe I’ve been making for many years. It’s especially tasty on cold winter nights when it helps us forget we were counting down the days ’til spring!
Simmering Chicken & Dumplings(serves 6)
©myplate2yours
Chicken:
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken breasts
1 small onion, diced
2 ribs celery, sliced thin
5 medium carrots, peeled and sliced thin
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoons salt
Black pepper, to taste
1/2 cup flour
Dumplings:
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon chopped fresh parsley or 1 teaspoon dried
2/3 cup skim milk
1 large egg
1 tablespoon vegetable oil
For the chicken, heat the oil in a large Dutch oven or large covered saucepan. Add the chicken and brown them on each side for 2 minutes. Stir in onion, celery and carrots. Sauté briefly, then add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Whisk together the flour and the remaining ½ cup of water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer.
For the dumplings, combine the flour, baking powder, salt, and parsley in a large bowl. Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer (no peeking!) for another 10-15 minutes, without stirring. Ladle into soup bowls and serve hot. Enjoy!