I’ve had these dumplings. And they are scrumptious!!! Marianne made these for us just after Tyler was born…and I’m so glad she’s sharing the recipe with us!!! (I think it’s the zing of the lemon that makes this so delish!)
Without further ado, Marianne and her Savory Chicken and Dumplings…
I’m no fan of cold weather which means I that I spend the long, gray Ohio winters wearing two pairs of socks and layers of fleece.
But with the coming of winter, my inner-foodie does get excited. Cold weather means it’s time for bowls and bowls of warm soups, stews, and chili. Yum!
My hands-down fave cold weather comfort food is Savory Chicken & Dumplings. It’s a great recipe on it’s own but also is one that can be tweaked for whatever combination of savory spices you prefer or have on hand. Feel free to substitute turkey (think leftovers from Thanksgiving) for the chicken as well.
3 lbs chicken thighs (can substitute drumsticks or a whole fryer)
1 onion, diced
3 carrots, chopped
3 stalks of celery, chopped
1 lemon, juiced (save the juiced halves to use as well)
1 tsp salt
1/4 tsp pepper
3 cups water
1 bay leaf
1 tsp thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup milk
salt & pepper to taste
lemon juice to taste (from the lemon you juiced)
1. Add chicken, water, salt, pepper, and bay leaf, to stockpot; toss in the juiced halves of the lemon. Bring to a boil, then cover and lower heat, simmering until chicken is cooked. (Anywhere from 20 minutes to 1 hour depending on what size chicken/chicken pieces you use).
2. Combine flour, salt and shortening in a small bowl; cut shortening into the flour with a pastry cutter or fork until the mixture begins to clump into a rough dough. Add milk; use pastry cutter to finish mixing the dumpling dough. It should be slightly sticky. Set aside.
3. Once chicken is cooked, remove chicken and bay leaf from the stockpot; debone the chicken and discard bones and skin as well as the bay leaf. Chop the cooked chicken. Allow the chicken stock in the stockpot to cool; skim the fat off the top.
4. To the chicken stock, add the cooked chicken, the carrots, celery, onion, and thyme. Add more salt and pepper to taste as well as additional lemon juice to taste; I like my chicken and dumplings to have a rich lemon flavor to complement the thyme. Bring to a boil, then cover and simmer for twenty minutes or until vegetables are cooked and soft.
5. Remove lid; add dumpling dough by the spoonful to the mixture. Simmer for 5 minutes with the lid off; cover pot and finish simmering for another 15 minutes for the dumplings to fully cook.
6. Eat and be warm & happy!
If you don’t have thyme in the pantry, you can substitute tarragon or basil or any other herb that complements the zing of the lemon juice.
Note that if you refrigerate the leftovers…assuming you have leftovers…you’ll need to add a little extra chicken stock or water when you warm up your next bowl. The dumplings absorb quite a bit of the original broth when you refrigerate this.
For those of you who swear by your slow cooker, you can adapt this recipe by using cooked chicken and prepared chicken stock. Allow the veggies, spices, and chicken to simmer in the slow cooker during the day then add the dumplings about 30-40 minutes before serving.
When not channeling her inner-foodie, Marianne blogs about saving money at The New Frugal Mom and scribbles her life down one word at a time at Writer-Mommy. She’s also a contributor to Family Friendly Cincinnati and the new Ohio Moms Blog.