Chicken and Dumplings

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  • 1

    Barbara Rexford

  • 1

    Barbara Rexford

Chicken and dumplings

Great recipe for an easy evening meal. I used chicken that was already cooked, but you can start with fresh chicken or turkey meat.

Ingredients:

1 boned and skinned chicken cut into pieces

1 onion, chopped

3 large carrots, cut in pieces

2 stalks celery, cut in pieces

8 cups chicken broth

1/4 teaspoon thyme

salt and pepper to taste

1 bay leaf (optional)

With a small amount of heated oil, brown chicken in large pot with onion. Add carrots and celery. Add chicken broth and herbs. Bring to boil, reduce heat and simmer covered 45-60 minutes or until chicken is tender. Take some of the broth and mix with enough cornstarch then add to broth to slightly thicken the broth. Add dumplings to the top and following the dumpling recipe below.

Parsley Dumplings: Sift together 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt. Add 1/4 cup chopped parsley. Combine 1/2 cup milk and 2 tablespoons salad oil; add to dry ingredients, stirring just till flour is dampened. Drop by tablespoonfuls to hot bubbly chicken. Bringing to boil, cover tightly. Reduce heat (do not lift cover) and simmer for 15 minutes.

— Barbara Rexford

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