I love this time of year! When it finally cools off enough to enjoy those yummy soups and hearty winter dishes.
By finally I mean just now and by cooled off enough I mean 85 degrees. We set a record for latest date to hit 100 degrees on October 27th.
So I’ll take the 85.
I’ve been promising a very special man for some time I would make him chicken and dumplings. I’ve been hinted at and reminded many times. I better make good on that promise. 🙂
What you need
For the Soup
- Chicken ( whole chicken or breast)
- 1 Cup of Onion
- 2 Cloves Garlic
- 3 Celery Stalks
- 2 Cups Carrots
- Bay Leaf
- Salt and Pepper
- 8 Cups of Water
For the Dumplings
- 2 Cups Flour
- 1 tsp. Salt
- 2 tsp. Baking Powder
- 2 1/2 to 3 T. Shortening
- About 3/4 C. Milk
Chop celery, carrots, garlic and onion. In a large stock pot heat about 1 T. of coconut oil. Add 1/2 of the onion and cook until golden. Add the celery, carrots, garlic, and 1 1/2 tsp. of Thyme. Cook until fragrant. It smells so good already!
Add your chicken and cover with water. To the water add 2 to 3 Bay Leaves, salt, and pepper. Bring to a boil. Cover and reduce the heat to simmer until chicken is done.
When the chicken is cooked through remove from the broth and let cool. Remove the chicken from the bone if using bone in chicken. Then shred the chicken. If using boneless just shred the chicken. I’ve found the easiest way to do this is by using two forks. After the chicken is shredded add it back to the broth.
In another pan heat 1 T. Coconut oil on medium heat. Add the remaining onion and brown until golden. To the onion and oil mixture slowly add flour stirring constantly until it has incorporated all of the oil and made a paste or rue. Start adding milk (about 2 Cups) slowly. Stirring constantly until there are no lumps and it is gravy consistency. Don’t worry if it’s a little thick. It won’t matter.
Add the gravy to the chicken and broth. Stir and continue simmering on low heat. The broth will be thin but it will thicken later.
Make the dumplings. Measure two Cups of flour into a bowl. Add salt and baking powder. Mix well. Then add the shortening 1 T. at a time. Cut the shortening in using a fork. Continue working the shortening in adding more until it forms pebbles or peas. Make a well in the middle of the flour mixture and slowly stir in milk a little at a time. Add just enough milk to make a soft dough. It will grab the spoon and form a loose ball of dough. Set the dough aside.
Turn the heat up on the soup and bring to a slow rolling boil. Reduce the heat to medium-low and drop the dough in by spoonful’s. The dumplings will rise to the top when they are done and the sauce will begin to thicken. Reduce the heat to low and simmer about 30 minutes.
Serve and enjoy 🙂