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Chicken and Dumplings

08 Oct

Chicken & Dumplings

Mark just loves Chicken & Dumplings, as for me I’m not such a fan of any kind of dumplings. But I do love homemade chicken soup. To please us both I make my Chicken & Dumplings with homemade chicken soup, rather than just broth and roll out my dumplings just the way Mark loves them. If you prefer a more brothy soup, then omit the stage in the recipe where I add more vegetables to the soup and only add half of the chicken meat pulled from the bones.

Ingredients:

  • 5 pound whole chicken, quartered
  • 5 carrots, 2 finely diced, 3 chopped, divided use
  • 7 stalks of celery, 3 finely diced, 4 chopped, divided use
  • 1 big handful of parsley, chopped
  • 3 full sprigs of fresh thyme, leaves only
  • 2 full sprigs of fresh rosemary, leaves only, roughly chopped
  • 10 leaves of fresh sage, torn apart
  • 2 yellow onions, chopped, divided use
  • 2 cloves garlic, minced
  • 4 tsp salt, divided use
  • 1 tsp ground black pepper, divided use
  • 12 cups water, which is 3 quarts
  • 1 tsp ground thyme
  • 1/2 tsp ground sage
  • 1/2 tsp dried mustard
  • 2 tsp file powder

In a large stock pot add the quartered chicken, 2 finely diced carrots, 3 finely diced celery, the parsley, fresh thyme, fresh rosemary, fresh sage, 1 chopped onion, garlic, 2 teaspoons salt and 1/2 teaspoon black pepper. Pour in the water and bring to a boil. Turn down to low, cover and simmer for 2 hours or so, until the chicken falls from the bone. Remove from heat and let cool down before removing the chicken.

Remove the chicken and pull all of the meat off of the bones, discard the skin and bones. Skim off the excess fat that comes to the top of the broth. Pour the chicken broth though a sieve to remove all the plump from the vegetables and herbs. Discard these and pour the broth back into the stock pot.

Add the remaining ingredients, except the file powder to the broth in the stock pot. Your now adding the 3 chopped carrots, 4 chopped celery, 1 onion, 2 teaspoons salt, 1/2 teaspoon of black pepper, ground thyme, ground sage and the dried mustard. Stir, blending well. Add back the pulled pieces of chicken and bring the soup to a boil, then reduce the heat to achieve a low simmer. Simmer for about 30 minutes until the carrots start to soften. At this point if you’re not continuing on with dumplings, stir in the File Powder, and serve your homemade Chicken Soup.

To add dumplings: After the soup has simmered for 30 minutes, uncover and bring back to a boil. Add the dumplings. Not all of them at once, but working in batches boil them in the chicken soup for about 10 to 15  minutes until cook thoroughly. Set aside the boiled dumplings either in serving bowls or in a large bowl to be added back to each serving of soup or the entire pot. When all of the dumplings have been cooked and removed from the chicken soup then add the File Powder, stir well and serve, or add the File Powder, stir well, then add the cooked dumplings back to the pot and serve. (For my dumpling recipe search under “Basic Rolled Dumplings” here on my blog.)

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Posted by on October 8, 2012 in Chicken, Soups and Stews, Vegetables

 

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