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Chicken and Dumplings

This is an easy, hearty, thrifty, and good-looking meal.

Chicken and Dumplings

Boil down what is left of a roast chicken. Drain off the broth and then when the chicken remains are cool enough, pick off the meat. Pop the broth and the chicken back into a large pot.

Add and heat:

4 shredded carrots
4 shredded or cubed potatoes
1 chopped onion
4 cloves minced garlic
1 can of corn (or a couple of ears of corn, sliced off the cob)
canned chicken broth or water to cover

Simmer for a long while, then add:
1 t thyme
1 t dill
salt and pepper to taste
1/2 C shredded cheese, mixed with 2 T flour (this is your thickener - skip if your soup is satisfactorily thick already).

In a bowl, combine:
1 C flour
1 1/2 t baking powder
1 t parsley
1/2 t salt
1/2 t sugar

Whip together, and then add to the dry goods (do not overmix):
1/2 C moo
1 egg

Drop spoonfuls of dumpling batter into the gently simmering chicken soup. Cover and simmer for 10 minutes. Uncover and simmer for another 10 minutes.

For the kids, I pour a little milk into their bowls before ladling in the soup. This cools it a bit for them and adds a bit more milk to their diet. If you want to add milk before the dumplings, scald it first so that it won't separate when heated.


:: two years ago today: baby slugs



kate said...

Yum, yum, YUM! Believe it or not (would I lie to you?) I was JUST wanting a chicken and dumpling recipe last weekend!

btw, made the apple cake and found it too sweet. How much did you reduce the sugar? Never mind--can go back and find out for myself.

These are the tastes of fall.

Suzanne said...

I reduce the sugar in nearly everything I make. I like to taste the flavors, not the sweet.

Sherry @ Lamp Unto My Feet said...

This sounds awesome with homemade dumplings! Thank you so much for sharing! :D