Chicken and Dumplings
What is more delicious for a fall dinner than Chicken and Dumplings? The weather has gotten really cool here in Alabama. Since it is one of my daughter’s favorites meals, I decided today would be a perfect day to make it. The trick to making good dumplings is to not overwork the dough. These are drop style but you could flour a work surface and roll them and cut them out.
Every time I make dumplings, I think of my sweet precious mother. She was an excellent cook but she could not make dumplings. Once, she made some that were “as hard as golf balls” as she used to say laughing. The poor dogs would not even eat them. These were so good we didn’t have any leftover. We did have company so it’s not like we ate them all. Momma would be proud. I sure wish she was here to eat some with us.
Chicken and Dumplings
- 14 oz Oven Baked Boneless Skinless Chicken Breast, cubed
- 7 oz Carrots, chopped
- 1 medium Onion, chopped
- 1 Spray of Canola Cooking Spray
- 2 cup, Parsley, chopped
- 16 cup (8 fl oz), Water
- 1 cup Chicken Broth
- 2½ cup, Self Rising Flour
- 1½ teaspoon, Salt
- ½ teaspoon Black Pepper
- 6 tbsp, Butter, Melted
- ½ cup, Yogurt
- ¼ cup (8 fl oz), Water - Municipal
- Spray the pan with the cooking spray.
- Add the chopped onions and carrots.
- Saute 3-4 minutes.
- Add the cubed chicken breast.
- Stir well then add the chicken broth and 16 cups of water.
- Let simmer 15 minutes.
- In the meantime, make the dumplings.
- Gently mix 2 cups of the flour with the melted butter, yogurt, half of the chopped parsley and ¼ cup water until just combined.
- Scoop 1 cup of broth from the chicken, carrot and onion mixture.
- Quickly whisk in the remaining ½ cup flour and then pour back into the pot.
- Add the salt and black pepper and the remaining parsley and stir well.
- Raise the heat to high for 5 minutes then lower it to medium.
- Using a spoon or ice cream scoop, gently drop the dumpling mixture into the simmering pot.
- Stir gently then cover and simmer for 10-12 minutes.
