I have to admit, I surprised myself with this one šš¤£Ā
I have been cold to the bone all day (three layers COLD!) and decided I needed soup. Without a plan on what I was making, eventually it turned into Chicken & Dumplins.
Dad taught me how to make dumplins when I was a kid and it was always intimidatingā¦ which is why today, about 40 years later, is the first time I have made dumplins. The first ones to get a bowl, were the Grands. By the time I was sitting down with mine, they were on their second bowl. Now, THAT says everything. Picky little kids that they are. LOL
Ingredients & Directions for the Soup:
Seasonings:Ā Garlic, salt, pepper, onion powder, 2 pinches each of smoked paprika, & cayenne if you so desire, 2 pinches ground fennel, 1 pinch ground cumin.Ā I also use 2tbl Better than Bouillon. That and the paprika, fennel, and cumin make the flavor. I kid you not.
Veggies: shredded carrots, diced celery, onion, & garlic
Use 6-8 boneless/skinless chicken breasts and/or thighs and two sticks of butter in a pan to brown up nice crispy on edges (unless you can get a rotisserie chicken and want to de-bone and such), seasoned to your liking with garlic, onion, salt and pepper
While chicken is cooking, use about 6 quarts of your best stock, I had canned Stock and Bone Broth left over and used that. Add the seasonings and veggies and simmer while chicken is cooking. When chicken is cooked, cut up ,or shred, and add to the pot and let simmer until time to serve. I had mine simmering for at least three hours. I like all my seasonings and drippings to mingle for a while.
When you are close to wanting to serve, its time to make the dumplin dough: (side note ā if you use 6 or more quarts of stock, you may want to make a second batch of dumplings. They go fast when feeding the crew. But Donāt double the recipe. Just make a second batch after you get the first one boiling)
1 3/4 c SR flour, 1/3 c Crisco, 1 c milk, garlic salt
Combine flour, garlic salt and Crisco with a fork or your hands. Then add milk a little at a time and mix until combined. I wasnāt sure how much milk I would need, so I had the whole cup available, but only ended up using a tad more than 3/4 of a cup.Ā Knead dough on a floured surface and roll out to 1/8ā³ or so thick. Cut dough into strips at your discretion, and use flour to avoid sticking, if you need to.Ā Place strips one at a time into the soup. Serve after all the dumplins have boiled up and soup is thickened a bit. These are not the big globs of dough like a gooey biscuit. Those are dumplings, I like the dumplins because they are just enough dough to make it scrumptious.Ā š
I am completely satisfied with this one. Itās been a while since that has happened. lolĀ AND, I have made this exactly the same way on a few occassions and it is always fantastic.
I hope you can make this one. I would love to know what you think.
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