Classic Chicken and Dumplings II

Sounds like a great variant to Chicken and Dumplings. On my to cook list.

Print Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Dish

Cuisine American

Servings servings

Ingredients

1 whole chicken, cut up or any 6-8 pieces you like
2 stalks import celery, sliced
2 carrots, sliced
1 onion, diced
2 tablespoons dried parsley
1 teaspoon salt
1 teaspoon black pepper
water , as needed

For the Dumplings

2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil

Instructions

Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
Serve with bread and a salad for a complete meal.

Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.