pk’s rosemary chicken and dumplingsPosted: September 16, 2012
One of my earliest cooking tips hailed from a floury, flat, flying disc-like object; the tortilla.
Cooked in soup, tortillas were the fast and economical way to plump up chicken and dumpling soup, rather than making dumplings by hand. This cooking tip was shared with mom by our family friend and housekeeper Miss “Essie.”
I don’t remember a day when Essie wasn’t smiling. She was rich with a happiness that money cannot buy and she was a hard-working lady who helped our family for many years. She helped Mom pick-up and organize the house as Mom was more than busy raising three boisterous boys (I was the angel son, of course) and working as an independent contractor; a court reporter.
When the temperatures start to drop, I search for loose clothing, as I know chicken and dumpling season is among us. There’s no better comfort food than the warm, silky, doughy greatness of this belly pleaser.
I’m tucking this recipe here in Mom’s digital cookbook as it’s one of my favorites and certainly a dish I would make for Mom, Dad and you. Over the years, I’ve adapted this recipe and included rosemary, one of my favorite home-grown herbs.
Let’s Get Cookin’
i. soup ingredients
1 pound | boneless chicken breast, cubed. add more chicken, if you’d like.
2-3 medium | white onions (1 onion will be pierced with clove, 1-2 onions will be chopped)
splash | olive oil for sautéing (or some chunks of butter, if you’d like)
8 | whole cloves
3-4 medium | carrots, cut into 2-inch chunks
2 sprigs | parsley on stem (or cilantro, if you prefer)
1 teaspoon | salt
2-4 sprigs | rosemary (not chopped, just for flavor)
½ teaspoon | freshly ground black pepper
2 | celery ribs, chopped
4 cups | water (or chicken broth, if you want to pump up the jam)
1 cup | whole milk
ii. dumpling ingredients
1 cups + 3 tablespoons | sifted flour
1 + ½ teaspoons | baking power
dash | salt (and some pepper, if you’d like)
2 tablespoons | chilled shortening
½ cup | milk for dumplings plus ¼ cup milk for a “slurry”
2 – 4 sprigs (~ 4” each) | chopped rosemary
iii. what to do
1. Make Soup: In a large pot, sauté chicken with 1 or 2 of the chunk-chopped onions and oil (or butter). Set in the pot the onion that is pierced with cloves then toss-in carrots, celery, parsley (or cilantro), salt, rosemary, pepper, 1 cup of the milk and 4 cups water (or chicken broth). Bring to a boil over medium heat stirring occasionally (between glasses of wine, of course). Reduce to low and simmer covered for one hour. Simmering will give you ample time to drink more wine and make the dumplings! [ side comment: Please realize step 1 is really 14 steps rolled into 1 but nobody will make soup that requires a lot of steps.]
2. Make Dough: Sift 1 cup of the flour, the baking powder and salt (and pepper, if you chose) together in a medium-sized mixing bowl. Cut in chilled shortening until mixture resembles coarse meal. Add ½ cup milk all at once, the rosemary and mix until dough holds together.
3. Make Dumplings: Remove onion pierced with clove, parsley (or cilantro) and rosemary from soup and throw them away. With slotted spoon, remove the chunky items (chicken, carrots, celery, etc.) from the soup and place in bowl. It’s OK to leave the chopped onion in the pot. Bring soup to a simmer and drop dumpling mixture by rounded tablespoons on top of liquid. [ When forming dumplings, dusting hands with flour helps! ] Simmer soup uncovered for 10 minutes; then cover and simmer 10 more minutes.
4. Make Slurry & Prepare To Dismount: Stir remaining 3 tablespoons flour into remaining ¼ cup milk until smooth. You just made “slurry.” Stir slurry into soup and bring soup to a boil. Stir until thickened. Return the chunky items (chicken, etc.) and simmer for a few minutes. Spoon into bowls and sprinkle with chopped parsley (or cilantro or rosemary).
Foodie Tips ~
♥ Add more pepper if you have a cold. Trust me.
♥ You can add more herbs if you like. Bay leaves, cilantro or thyme are all good. You can place the herbs in a cheese cloth and tie-off the ends so you don’t have to “fish” the herbs and stems out of the soup.
♥ Need more fillin’? I’ve tried this with a couple of cans of yellow corn and chopped green chilies. My taste buds and tummy “high fived” each other.
♥ If you haven’t already read here on Betty’s Cook Nook, when I say butter, “Falfurrias Butter” is implied. Thank you, Nanny!