Pass the Chicken, Dumpling!

Yum!

Despite the heat, the RD and I found ourselves craving chicken and dumplings this week.  While it takes a bit of time to make (we spread it over a couple of days), it really hit the spot this evening.  Here's how I made it:

Chicken and Dumplings

4 split chicken breasts
1 pkg. frozen mirepoix
1 t. salt
1/2 t. cracked black pepper
1 bay leaf
1 T. dried parsley
1 T. rubbed sage
1/2 t. dried thyme

In slow cooker, place chicken breasts on bottom, then mirepoix, then herbs and seasonings.  Add enough water to cover all.  Cover and cook on high until very tender.

Remove chicken to cool separately.  Skin, debone, and shred when cool enough to handle.

Strain broth, adjust the seasonings, then refrigerate so you can remove the grease that will harden on the surface.

While reheating the broth, prepare the dumplings:

Noodle Dumplings

(from Telephone Pioneers cookbook)
2 cups plain flour
1/2 t. baking powder
1/2 t. salt
3 T. shortening
1 beaten egg
1/2 cup broth

Mix flour, baking powder, and salt in a bowl.  Cut in shortening until like fine meal.  Add egg and broth and mix well.  Form into a ball and turn onto a floured surface under the bowl to rest for 15 minutes.

Divide into 3 sections and roll very thinly (1/8 inch).  Cut into 1"x1.5" strips and allow to dry for a few minutes.

Drop, one by one, into the boiling broth, stirring gently after each addition and periodically thereafter.  Simmer until tender.  Add shredded chicken and warm through.

Enjoy!

What's cooking in your kitchen?

Nancy