Monday, September 6, 2010

Creamy Chicken & Dumplings

I was a little intimidated to make chicken and dumplings, but it's really quite easy. This wasn't a dish that I grew up with so I just taught myself. It's such a yummy comfort food and it's perfect for this time of year when the nights are getting colder.
For this recipe I found this chicken at the store:
And it really is a WHOLE chicken, bones and all! I found it in the same aisle as the canned fish and spam. I highly recommend it for this recipe.
Creamy Chicken & Dumplings
1 canned whole chicken (reserve broth)*
1 c. water
1 bay leaf
1/2 t. marjoram or ground sage
1/2 large onion, chopped
1-2 c. carrots, chopped
1-2 c. celery, chopped
1 c. milk
1/4 c. cornstarch
2 c. flour
2 t. baking powder
1 t. salt
1/4 c. shortening
1 c. buttermilk
For soup combine broth from the canned chicken, water, bay leaf, marjoram, and veggies in a large pot. Bring to a boil and simmer for about 20 minutes or until carrots are tender. Meanwhile, remove skin and bones from chicken and tear into bite size pieces and set aside while veggies cook.Add chicken. Mix cornstarch with the milk and pour mixture into soup. Simmer and stir until it thickens.
Remove bay leaf and reduce heat to medium-low and stir occasionally while preparing dumplings. For dumplings combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs.
Add buttermilk and mix just until moistened.
Drop dumplings into simmering soup by spoonfuls until it covers the top.
Cover and simmer for about 12 minutes. Soup is done when the dumplings look puffy. They might look a little doughy, but don't worry they're not! :)
Spoon soup into bowls with equal amounts of soup and dumplings.

*If you can't find the canned chicken, use 3 c. chicken broth and about 1 lb. of cooked, chopped chicken breasts.

This is totally one of my new favorite dinners. It's so warm and tasty and very filling. Enjoy!

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