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 just has some extra veggies added in.
INGREDIENTS – serves 4
2T olive oil or butter
1/4 onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
6 crimini mushrooms, chopped (or whatever shrooms you like)
1 garlic clove, smashed
1/2t thyme
1/2t black pepper
6 cups broth/water+1/2t salt
1c cooked chicken, shredded or chopped (rotisserie is great here or you can poach a chicken breast in the broth 10-15 minutes before you add it to the veggies)
2c flour + dusting
1T baking powder
1t salt
1/4c butter, cubed
3/4c milk of choice
INSTRUCTIONS
Saute onions, celery, carrots + mushrooms in olive oil with a little salt and pepper, cook 3-5 minutes until soft. Add garlic, thyme, + pepper, stir 1 minute. Pour in broth + chicken. Bring to a boil.
Meanwhile, mix flour, baking powder and salt in a large bowl. Cut in butter (or use your hands to smush the 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 (2″ squares/rectangles) 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.
ENJOY!
WORTHINGTON EATS 