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Chicken and Drop Dumplings Recipe
This was delicious. Growing up I knew chicken and dumplings as more of a chicken with noodles. And it was yummy. So I was a little skeptical of the drop dumplings. But oh no. Love. I got this recipe out of a Woman’s World magazine last year. (Yes, it took me a year to finally make.) And while that plate up there looks like a carb lovers dream (it was too) – the chicken and dumplings is relatively good for you – I was surprised until I thought about it. 340 calories/serving (this recipe serves 6) Not bad for dinner huh? 🙂
On to the easy on the budget dinner!
Ingredients:
3 split bone in, skin on chicken breasts about 2 1/2 pounds
salt & pepper
1 tbsp Olive Oil
1 onion finely chopped
3/4 cup sliced celery
3/4 cup sliced carrots
6 cups chicken broth (1 48 oz container)
1 c flour
2 tsp baking powder
1/4 + 1 tsp milk
1 egg
1/2 tsp dried thyme
1/2 tsp sliced chives
3 tbsp heavy cream
1. Sprinkle chicken with 1 tsp salt and 1/4 tsp pepper. In a large pot (hint: use a soup pot. I used a large pan and had to transfer the chicken to the soup pot. This should be just a 1 pot dinner!) over medium high heat oil. Cook chicken, turning often, until browned on all sides about 6 minutes. Transfer to plate.
(Note on chicken: I’ve always been a boneless skinless chicken breasts kind of shopper. I was shocked at how cheap I was able to get theses bone in skin on chicken breasts were. So no longer will I be buying the expensive boneless skinless chicken breasts just to cut up and throw in tacos! And theses were just falling apart good!!)
2. Drain all but about 1 tbsp fat from pot. Add in the diced onion, carrots, and celery. Cook stirring often, until tender, about 5 minutes.
3. Return chicken to pot. Add broth; over high heat, bring to boil. Then reduce heat to medium low. Cover; simmer until chicken is tender and cooked through, about 45 minutes. Using a slotted spoon, transfer chicken and vegetables to a large bowl.
4. When chicken is cool enough to handle remove and discard bones and skin. Shred the meat into 2″ pieces.
5. For dumplings, combine flour, baking powder, 1 tsp salt, 1/4 tsp pepper in medium bowl.
6. In a small bowl, whisk milk with egg, thyme and chives.
7. Combine the wet mixture and the dry ingredients. Stir until just moist. Gather dough into ball; on floured surface, knead dough once or twice until soft. Using your hand, flatten dough into rectangle about 1/2″ thick, cut into 12 equal pieces.
8. Over high heat, bring broth to a simmer. Reduce heat to medium-high. Whisk in cream. Drop dumplings into simmering mixture; simmer until dumplings are puffed and cooked through about 10-15 minutes. Return chicken and veggies to mixture. Cook until warm – about 2 minutes. Serve and enjoy!
YUM.
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