I have always wanted to make homemade Chicken & Dumplings as it is one of my favorite fall stews. The dumpling adds a little something extra to your traditional chicken noodle soup. I have hesitated to make this dish in fear that my dumplings would not turn out as envisioned. I never seemed to trust the concept of dolloping a dough mixture onto a liquid surface and having it turn into savory, tender dumplings.
With my husband and I finally having a weekend at home, I decided to attempt this recipe. I used the recipe from one of my absolute favorite cookbooks received as a wedding gift, Williams-Sonoma's Comfort Food. I am so glad that we received a copy of this cookbook before Williams-Sonoma discontinued its publishing. Select copies can still be found from online vendors, and you can find many of these recipes at Williams-Sonoma.com. The dishes in this cookbook are a basic to intermediate difficulty, have manageable ingredient lists and turn out to be wonderful dishes with complex flavors that are none other than comforting!
I am glad to say my first attempt, while not as skillfully executed as the cooks at Williams-Sonoma, was delicious and close enough for purposes of my husband and my Sunday night dinner.
As a result of making this recipe, I have also developed a love for the herb Sage. It is a savory herb with a slightly peppery flavor and is a wonderful spice for many "comfort type" foods such as mashed potatoes, pork chops, chicken and much more. I look forward to experimenting with the herb again.
CHICKEN & DUMPLINGS
- Yield: 8 servings
- Time: 45 minutes - 1 hour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 8 cups chicken stock or broth
- 4 cups shredded cooked chicken
- Fine sea salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons fresh sage, minced
- 3/4 cup whole milk
- In a soup pot, heat the oil oil over medium heat. Add the onions, carrots and celery, cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Add the chicken. Season with salt and pepper.
- To make the dumplings, in a bowl, whisk together the flour, baking soda and 1/2 teaspoon of sea salt. Stir in the sage. Add the milk and stir to make a soft dough. Using a tablespoon or small cookie scoop, drop equal mounds of the dough onto the surface of the simmering soup. Cover and cook until the dumplings are firm, about 15 minutes.
- Spoon the soup and dumplings into warmed large bowls, and serve at once.
Recipe courtesy of Williams-Sonoma adapted from Comfort Food by Rick Rodgers.