On this ridiculously cold night in Dallas Tx, I refused to turn on our heater just to turn it off again in the morning. (Tonight was a chilly 42 degrees!…Yes…in April!) So instead I stopped and got a log for our fireplace on my way home from work then started a pot of chicken and dumplings!
This recipe definitely warmed us up! Here is the delicious recipe:
Ingredients
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1 1/4 cup all-purpose flour, divided
- 5 cups chicken broth
- 2 cups of chicken, cubed
Favorite poultry seasoning ( I used one with a bit of a spicy kick!)
- Salt and pepper to taste
- 1 teaspoon baking powder
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1/2 cup whole milk
- 2 Tablespoons of olive oil
Directions
- In a large saucepan, coat bottom with olive oil. Rub chicken with poultry seasoning and Cook chicken until done over medium heat. Melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. (Add extra flour if too wet) Roll dough into small balls (About the size of a nickle) and drop into soup. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Enjoy! We really loved this yummy recipe on such an unusually cool night! Not that we were complaining! It gave us a chance to curl up and enjoy a movie!XOXOMrs.Mock
