The following recipe for Simple Chicken and Dumplings was sent by reader K.W.. She notes: “This isn’t a family recipe, but I suppose my grandchildren will someday call it that.”
- 4 medium carrots, diced
- 1 medium onion, diced
- 3 Tbsp flour
- 1 cup flour (+/-)
- 2 Tbsp butter
- 1⁄2 tsp dried thyme
- 4 cups chicken stock
- 1 lb boneless, chicken thighs, skinned
- Salt and black pepper, to taste
- 1 1⁄2 tsp baking powder
- 1 tsp chopped fresh rosemary
- 1⁄2 cup milk
- 1⁄2 cup frozen peas
- Heat the butter in a pot or large saucepan over medium heat.
- Add the carrots and onions and cook for about 5 minutes, until softened.
- Add 3 tablespoons flour and the thyme, stirring so that the vegetables are evenly coated.
- Slowly add the stock, whisking to prevent lumps from forming. Bring to a gentle simmer.
- Season the chicken thighs with salt and black pepper and add to the pot, submerging them in the stock.
- Poach the chicken for about 8 minutes, until just cooked through.
- Remove chicken and set it aside on a roast carving board or cutting board.
- Combine 2⁄3 cup flour with the baking powder, rosemary, 1⁄4 teaspoon salt, and black pepper, to taste.
- Add the milk.
- Gently stir until the dough just comes together.
- Form the dough loosely into 8 dumplings and drop them directly into the soup.
- Cover the pot and cook over low heat for 10 minutes, until the dumplings have firmed up.
- Shred the set-aside chicken.
- Add to the pot, along with the peas, stirring carefully so you don’t break up the dumplings.
- Heat through for 1 minute before serving.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!