Sunday, May 29, 2011

Chicken & Dumplings

1 (2.5 lb - 4lb) chicken cut into 8 pieces
3 ribs celery
1 large onion, chopped
chop carrots
2 bay leaves
2 chicken boullion cubes
.5 t salt
.25 t pepper
.25 t garlic powder
1 can condensed cream of celery (campbell's healthy choice)


dumplings = 2 c flour, 1 t salt, ice water

1) 4 qts. water, chicken, celery, onions, bay, boullion & seasoning. Simmer ~40 min until chicken is tender. Remove chicken and cool. Remove meat from bones and return to pot over L heat.

2) Make a flour & salt well. Drizzle ice water and work in until ~3/4 c water. Knead and form ball. Roll out to 1/8" thickness. Rest several minutes

3) Add stoup to pot and simmer over M-L

4) Cut dough into 1" pieces. Pull in half and drop in pot for 3-4 minutes. Do not stir dumplings, swirl pot instead.

2 comments:

  1. i also like to add carrots. i prefer cream of celery soup and i also just rip the dumplings to add them.

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  2. made 7.13.11 for anton's bday by request though he barely ate any. out of bay so i threw in a bunch of sage- it still lacked some depth at the end.

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