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 often include rosemary, one of my favorite homegrown herbs.
Let’s Get Cookin’
i. soup ingredients
1-2 pounds | boneless chicken breast, cubed.
2-3 medium | white onions (1 onion will be pierced with cloves, 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 | shortening, chilled
½ cup | milk for dumplings plus ¼ cup milk for a “slurry”
2 – 4 sprigs (~ 4” each) | chopped rosemary
iii. 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. You can also season the dumplings with some fresh cracked pepper or chopped rosemary or thyme.
❤ Need more fillin’? I’ve tried this by adding 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 to my Grandmother, Nanny!
❤ To form the dumplings I prepare them all ahead of time so they cook for a consistent amount of time. To yield about 40 dumplings I use a teaspoon to help cut the dough into similarly-sized dumplings. Hand roll them tight and use flour on your hands if you find the dough becomes sticky.
iv. what to do
1. Make Soup: In a large pot, sauté the chicken with 1 or 2 of the chunk-chopped onions and oil (or butter). Gently place into the pot the onion that’s pierced with cloves then add the 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: I usually jumpstart my dumplings 25-30 minutes before the soup is done with its hour-long simmer. Sift 1 cup of the flour, the baking powder and salt (and pepper, if you choose) together in a medium-sized mixing bowl (I use my KitchenAid). Cut in chilled shortening until the mixture resembles coarse meal. Add ½ cup milk all at once, any seasonings (pepper, rosemary or thyme) and mix until dough holds together.
3. Make Dumplings: Form your dumplings per the cooking tip above. When they’re all ready remove the onion pierced with clove, parsley (or cilantro) and rosemary from the soup and discard. With a slotted spoon, remove the chunky items (chicken, carrots, celery) from the soup and place them in a bowl to rest/set aside. It’s OK to leave some of the chopped onion in the pot as it’s hard to fish out! Bring the remaining soup to a simmer and drop the dumplings on top of the liquid. Simmer the soup uncovered for 10 minutes; then cover and simmer 10 more minutes.
4. Make Slurry & Prepare To Dismount: Stir the remaining 3 tablespoons flour into the remaining ¼ cup milk until smooth. You just made “slurry!” Stir the slurry into the soup and bring things to a boil. Stir until thickened. Return the chunky items from the bowl to the soup and simmer for a few minutes. Spoon into bowls and sprinkle with chopped parsley (or cilantro or rosemary).
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook