Made this for dinner last night, and thought you might like the recipe! It might look like a lot of work, but really it doesn’t take that long to prepare. A delicious, hearty, cool weather meal!
Chicken and Dumplings
- 1 whole chicken, cut into pieces
- 2 ribs of celery, sliced (I use Thrive celery ’cause it doesn’t spoil)
- 4 carrots, peeled and sliced (I just threw in a can of carrots toward the end of the cooking time, since I didn’t have fresh. Thrive carrots are also a super convenient option.)
- 1 med. onion, diced (or Thrive onions for quicker prep)
- 1 (14 1/2 oz) can chicken broth (I use homemade chicken stock)
- 2 Tbsp dried parsley
- 2 tsp chicken bouillon granules (I use Thrive Chicken Bouillon– no MSG)
- 2 tsp salt
- 1 tsp pepper
- 2 cups flour
- 4 tsp baking powder (I use 1 1/2 tsp baking powder, and 3 tsp cream of tartar as a substitute to avoid the aluminum in baking powder, or you can use THRIVE baking powder which is aluminum free)
- 1 tsp salt
- 3/4 c. milk
- 4 Tbsp oil
In a dutch oven, combine the chicken pieces, celery, carrots, onion, broth, parsley, bouillon, salt and pepper, and add enough water to cover.
Bring to a boil, then reduce to low heat, and cover to simmer for about 2 hours, or until the chicken is cooked through.
Remove the chicken pieces; allow them to cool. Then, remove any skin and bones, and shred the chicken up. Return the chicken to the pot.
Add more salt and pepper, to taste. (Jerry thought it needed even more salt.)
Return the soup to a simmer.
In a mixing bowl, combine the dumpling ingredients, and mix well to form a stiff dough. (It’ll be very thick and stiff.)
Drop by Tablespoonfuls into simmering soup. Cover and allow to simmer for about 20 minutes more. Best if served immediately.