I’m always looking for new chicken dishes, so when I saw this recipe for chicken and dumplings, I thought I’d give it a try. What I love about this dish is how comforting a dish it is– so filling and warm, that it will always leave you satisfied!
Now, I know what you are thinking. “Those don’t look like dumplings to me!” True, if you are used to Chinese food, then yes, these dumplings are very different from what you would expect. Being from New York, I’d say this dish has more in common with Matzo Ball soup (also REALLY GOOD by the way) than anything else. Regardless, I think this is a recipe you are going to want to try out!
This is not a quick meal to prepare, although there really is nothing to it. It will take you a little over an hour to complete, so expect that. When finished it is so gooey and delicious, it will make you feel quite comforted. Everyone will love it! Give it a try and let me know what you and your family think. Let me know if you changed anything, if you added to the recipe or took something away. I’m always looking for new ideas even with recipes I’ve had before!
Here’s what you need:
Chicken:
2 tablespoons butter
2 tablespoons olive oil
1 whole chicken, cut into pieces (cut-up fryer)
Salt and freshly ground black pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth
Dumplings:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley, optional
Salt, as needed
This recipe is coming to you from Ree Drummond, The Pioneer Woman and the Food Network. This soup is so perfectly creamy and smooth, even in this brutal Summer heat, that I just can’t get enough. It’s AWESOME! Be sure to head on over to the Food Network now to get the full instructions. Enjoy!
