Yes, that's right, no "g" in dumplings. That's because this dish is on the short list of casual comfort foods. If we hear you pronounce the "g" then we'll tease you a little bit.
In all seriousness though, this recipe is different than Mama Gwen's recipe. Some may even say that her's is better, but then I wouldn't know because I've never tasted her chicken and dumplin's. Yeah, I said it!
TIP: If you use rotisserie chicken or pre-cooked chicken, this soup can come together in hurry! You could even pre-cook the chicken on a pressure cooker. You can also add corn to this soup, frozen sweet corn. Or even frozen peas. Just add them towards the end.
This recipe is very similar to .... wait for it .... Pioneer Woman's Chicken and Dumplings. Ree's recipe calls for apple cider. I don't usually have any on hand, so I skip it and it comes out well. I also never have Half and Half on hand. But I also ways have 2% milk and heavy cream. Ree's recipe also includes browning chicken and using the fond to flavor the soup. That is an excellent idea, but I'm usually in a hurry! LOL
Equipment:
Dutch Oven or Large Pot, with lid
Ice cream scoop or large cookie scoop or two large spoons
Ingredients:
2 tbsp Olive Oil
2 Celery, sliced 1/4 inch thick
2 Carrots, sliced 1/4 inch thick
1/2 medium Onion, diced
2 tsp Ground Thyme
1 tsp Turmeric
6 cups Chicken Broth, low sodium (best if room temperature)
2 large cooked chicken breast, shredded or cubed
1/2 cup Heavy Cream
1/2 cup chopped Parsley, divided
Dumpling Ingredients:
1 1/2 cups All Purpose Flour
1/2 cup Yellow Cornmeal
1 cup Milk
1/2 cup Heavy Cream
1 tbsp Baking Powder
1 tsp Kosher Salt
Instructions:
Step 1: In a large pot, heat olive oil over medium high heat
Step 2: Add celery, carrots, and onion. Sauté for 3-4 mins, stirring occasionally
Step 3: Add ground thyme and turmeric. Sauté for 4-5 min, stirring occasionally
Step 4: Add slowly add chicken broth and stir. Add a pinch of salt and pepper
Step 5: Add shredded chicken
Step 6: Increase heat to medium. Bring to a soft boil.
Step 7: Set heat to low, cover and simmer for 20 min
While the broth is simmering, make dough for dumplings (using dumpling ingredients):
Step 8: In a small bowl or measuring cup, mix milk and heavy cream together, set aside
Step 9: Add remaining dumpling ingredients to a bowl and combine using a whisk or fork
Step 10: Add milk/cream mixture, stir to combine thoroughly
When broth has simmered for 20 min:
Step 11: Add cream and parsley to broth and stir
Step 12: Using a scoop or set of large spoons, add dollops of dough to the broth. The dollops of dough will float. It is ok if they are touching and cover the entire top of the broth
Step 13: Cover and let simmer for 15 min
Step 14: Remove lid, let sit for 10 min
Enjoy!!! Yummy!
For Ree's original recipe, go to:
https://www.thepioneerwoman.com/food-cooking/recipes/a9790/chicken-and-dumplings/
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