Chicken and Dumplings

Chicken and Dumplings takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 79g of protein, 31g of fat, and a total of 807 calories. This recipe serves 4. For $2.82 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 946 people were glad they tried this recipe. Head to the store and pick up baking powder, bell pepper, carrots, and a few other things to make it today. It is brought to you by Half Baked Harvest. Plenty of people really liked this main course. Overall, this recipe earns an amazing spoonacular score of 98%. Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings), Chicken Shui Jiao (boiled Chicken Dumplings), and Chicken and Dumplings are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons baking powder

freshly ground black pepper

1 cup buttermilk

4 carrots, finely chopped

2 ribs of celery, finely chopped

1 1/2 cups all-purpose flour

2 sprig fresh thyme

1 quart (4 cups) low sodium chicken broth

2 tablespoons olive oil

1 rotisserie chicken - 2 cups shredded chicken/carcass reserved for broth

1/2 teaspoon sea salt + more to taste

1 small shallot, finely chopped

1 quart (4 cups) filtered water (or low sodium chicken broth for more flavor)

Equipment:

pot

whisk

bowl

Cooking instruction summary:

InstructionsIn a medium soup pot, set over medium heat, heat the oil. Once the oil is hot, but not smoking, add the shallot, celery and carrots. Next, mix in the fresh thyme sprigs. Cook until the vegetables are softened, about 3 minutes.Pour in the water and chicken broth. Place the chicken carcass (shredded chicken removed) in the center of the pot. Bring to a simmer and cover the pot. Cook for 15-20 minutes or until very fragrant.Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder and salt. Add the buttermilk and mix until just combined.Remove the carcass from the broth water and discard. At this time the broth should be flavorful and fragrant. Give it a taste and adjust the seasonings according to your liking. I added a heavy pinch of salt. Depending on the rotisserie chicken you're using, you may need to skim the top of the broth to remove some of the fat. Adrianna (and I) prefer to leave the fat, as it adds great flavor!Bring the broth to a medium boil. Drop a heaping tablespoon of the dough into the boiling point (the extreme heat from the bubbling point reacts with the baking powder in the dough to create a really fluffy dumpling). Continue until you've worked your way through all the dough. You should end up with 10-12 dumplings. Cover the pot so the dumplings can cook for about 2-3 minutes.Carefully move the dumplings aside and slide the shredded chicken into the broth and allow to heat. Next, divide the dumplings and broth between 4 bowls and serve with a sprinkle of black pepper and parmesan cheese (if desired)

 

Step by step:


1. In a medium soup pot, set over medium heat, heat the oil. Once the oil is hot, but not smoking, add the shallot, celery and carrots. Next, mix in the fresh thyme sprigs. Cook until the vegetables are softened, about 3 minutes.

2. Pour in the water and chicken broth.

3. Place the chicken carcass (shredded chicken removed) in the center of the pot. Bring to a simmer and cover the pot. Cook for 15-20 minutes or until very fragrant.Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder and salt.

4. Add the buttermilk and mix until just combined.

5. Remove the carcass from the broth water and discard. At this time the broth should be flavorful and fragrant. Give it a taste and adjust the seasonings according to your liking. I added a heavy pinch of salt. Depending on the rotisserie chicken you're using, you may need to skim the top of the broth to remove some of the fat. Adrianna (and I) prefer to leave the fat, as it adds great flavor!Bring the broth to a medium boil. Drop a heaping tablespoon of the dough into the boiling point (the extreme heat from the bubbling point reacts with the baking powder in the dough to create a really fluffy dumpling). Continue until you've worked your way through all the dough. You should end up with 10-12 dumplings. Cover the pot so the dumplings can cook for about 2-3 minutes.Carefully move the dumplings aside and slide the shredded chicken into the broth and allow to heat. Next, divide the dumplings and broth between 4 bowls and serve with a sprinkle of black pepper and parmesan cheese (if desired)


Nutrition Information:

Quickview
365k Calories
13g Protein
11g Total Fat
54g Carbs
51% Health Score
Limit These
Calories
365k
18%

Fat
11g
17%

  Saturated Fat
2g
17%

Carbohydrates
54g
18%

  Sugar
10g
11%

Cholesterol
6mg
2%

Sodium
501mg
22%

Get Enough Of These
Protein
13g
26%

Vitamin A
12736IU
255%

Vitamin C
100mg
122%

Vitamin B3
7mg
37%

Folate
144µg
36%

Phosphorus
359mg
36%

Vitamin B1
0.48mg
32%

Vitamin B2
0.52mg
31%

Potassium
964mg
28%

Manganese
0.55mg
27%

Selenium
18µg
26%

Calcium
217mg
22%

Vitamin K
22µg
21%

Fiber
5g
21%

Vitamin B6
0.4mg
20%

Iron
3mg
20%

Vitamin E
2mg
18%

Copper
0.3mg
15%

Magnesium
42mg
11%

Vitamin B5
0.91mg
9%

Vitamin B12
0.51µg
9%

Zinc
1mg
8%

Vitamin D
0.78µg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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