Get out your stock pot, it's time to whip up some awesome!
I made this last night because I'd half a poached chicken taunting me from the second shelf of the refrigerator. Add in some pantry & frozen ingredients and I was a dinnertime heroine!
Don't be intimidated by the dumplings in this recipe, it's ridiculous how simple they are to make. How? Self-rising flour, of course. ;) I use self-rising flour because I'm a Northern chica & this is how mi madre makes it. The salt & baking powder are already in it, so that's 3 ingredients & a step already taken care of. We're already halfway to fluffy, heavenly dumpling-mania.
For the chicken soup bit you will need:
- 1/2 poached chicken, cubed 2 large cans (49.5oz mega size) of chicken broth (unless you're extra awesome & have that much homemade broth on hand)
- 1/2 medium onion, diced
- 1 bag (32oz) frozen peas & carrots
- 2 tbsp butter
- 2/3 cup of flour (regular, not self-rising)
- 1 tsp poultry seasoning
- salt, pepper & garlic to taste
- Melt butter in a pot and add flour. On medium/high heat whisk together until you have a crumbly consistency. Whisk in 1 can of chicken broth until all the crumbs are incorporated in the liquid & the mixture is smooth.
- Add diced onions & the other can of broth, cover & bring to a simmer.
- Add salt, pepper & garlic to taste.
- Add chicken & frozen peas & carrots
- Cover & bring to a boil & then reduce to a simmer & stir in poultry seasoning.
While the above is simmering, make the dumplings. This recipe makes between 18-20 dumplings, by the way. Here's what you'll need:
- 2 cups self-rising flour 4 tbsp butter (softened to room-temperature)
- 1 cup 2% milk, cold
- 1 dash dried parsley
- With flour in a bowl, add parsley & cut in the butter.
- Stir in milk with a fork until a moist dough forms. Use a spatula to scrape the sides of the bowl to make sure you get everything mixed in.
Now that your chicken/vegetable broth is at a decent simmer, it's time to add the dumplings! Make sure it's not boiling though. You don't want your dumplings to disintegrate.
- Use a teaspoon to measure your dumplings & drop them from the teaspoon into the pot. I don't recommend using tablespoons for this recipe, they'll be ginormous. Even if your dumplings look small when you're dropping them in, worry not! These will seriously double as they cook.
- Once you've dropped all your dumplings in the pot, cover tightly with the lid and let them cook for 10 minutes. Don't peek! They'll be fine & they don't need you.
- After 10 minutes, check on your lovelies for doneness by poking with the end of a sharp knife. Clean knife = done dumplings (just like when you bake a cake).
Pull up a bowl. Break out a spoon. Bask in the raves.