I grew up on my mama’s Chicken + Dumplins and it will forever be one of the MOST COMFORTING meals I can ever eat. One bite and I’m sitting around my parent’s kitchen table with the whole family. My version is identical to my mom’s but kicked up with a little more color and healthy nutrients in the bowl with the assistance of some celery, carrots, cauliflower and chickpeas.
1/4 onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 garlic clove, minced
1c cauliflower, chopped – optional
1/2-1t black pepper
6 cups broth/water+1t salt
1c chicken, shredded or chopped
1/2c cooked chickpeas/drained canned
2c flour + dusting (I used half whole wheat/half all purpose)
1T baking powder
1/4c butter, cubed
3/4c milk of choice
Saute onions, celery and carrots in olive oil/butter with a little sat and pepper, cook 3-5 minutes until soft. Add garlic, cauliflower, thyme, oregano and pepper, stir 1 minute. Pour in broth, chicken and chickpeas. Bring to a boil.
Meanwhile, mix flour, baking powder and salt in a large bowl. Cut in butter until pea-sized then add milk and bring together. Roll out to about 1/2″ using plenty of dusting flour (the extra flour that sticks to the dough ends up helping thicken the broth, it is ESSENTIAL). Cut into dumplins and drop into the boiling broth, stir a couple of times so they don’t stick together. Once all the dumplins are in the pot, stop stirring and let simmer on medium heat for 20 minutes.