Receta Sunday Supper Chicken and Dumplings

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This recipe is prepared with homemade chicken broth and dumplings, which take a bit of time. However, you will have left-over broth to use for other purposes. I always have it on hand for bean recipes, soups, rice, etc.

The dumpling recipe is great and I found it on food.com.


Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.04 view details
  • 1 small, cut-up fryer, or 6 pieces chicken, not just breasts
  • 4 ribs chopped celery, divided
  • 8 carrots, peeled, chopped, divided
  • 1 medium onion, chopped
  • 3 scallions, chopped
  • 1/4 tsp. dry thyme leaves
  • 1 bay leaf
  • Note: I coarsely chop half of the carrots and celery for the first cooking of the broth with the chicken pieces, but dice the other half for the second cooking of the broth with chopped chicken. This concentrates the flavor of the broth, and keeps the veggies from getting mushy.
  • 2 tbs. fresh parsley
  • 1 tsp. each salt and pepper
  • Dumplings:
  • 1 cup AP flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • optional: 1 tsp. fresh, chopped rosemary, other herbs of choice, such as chives, basil, Italian seasoning, etc.
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dry parsley
  • 2 tbs. melted butter
  • pinch thyme and oregano
  • 1/4 cup buttermilk
  • 1 beaten egg

Direcciones

  1. Place the chicken pieces in a soup pot. Add 8-10 cups water.
  2. Add celery and carrot chunks, the medium onion, bay leaf, 2 tbs. parsley, salt and pepper.
  3. Bring to a boil.
  4. Turn down and simmer, un-covered, for 45 minutes.
  5. Remove chicken pieces and veggies. Strain broth in a colander, removing residue. Reserve 6 cups broth. Refrigerate the rest.
  6. Let chicken cool. When you can handle the chicken, remove the skin and bones, discard. Chop the chicken into bite-size pieces.
  7. Return 6 cups broth to the pot with the second batch of celery, carrots, and scallions. Cook 10 minutes over medium heat.
  8. Prepare the dumplings by mixing the ingredients together. Dough will be a bit wet, so spoon heaping tbs. into the soup.
  9. Simmer over a low heat for 12-15 minutes, covered. Stir occasionally.
  10. Add cream, if desired, at the end.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 530g
Recipe makes 4 servings
Calories 806  
Calories from Fat 485 60%
Total Fat 53.93g 67%
Saturated Fat 17.47g 70%
Trans Fat 0.0g  
Cholesterol 294mg 98%
Sodium 1897mg 79%
Potassium 1157mg 33%
Total Carbs 16.98g 5%
Dietary Fiber 4.9g 16%
Sugars 8.03g 5%
Protein 61.3g 98%
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Comentarios

  • judee
    04 de Octubre de 2012
    I love soup and this one looks like a real comfort food.
    1 reply
    • myra byanka
      05 de Octubre de 2012
      Hi Judee,

      I'm a big soup fan, too, especially when the weather is cool or cold.

      Love your recipes.

      Regards,

      Myra

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