Poultry Perfection Chicken & Dumplings

Poultry Perfection Chicken & Dumplings

Recipe: Jean Heimann

Ingredients

Soup

  • 2 tablespoons Cooking Oil
  • 1 1/2 quarts Low Sodium Chicken Stock
  • 1 large Onion, diced
  • 3 medium Carrots, diced
  • 3 medium Ribs Celery, diced
  • 2 Tablespoon LifeSpice Poultry Perfection Seasoning
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 ½ pounds leftover Roast Chicken, torn into bite-size pieces

Dumplings

  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¾ teaspoon Salt
  • 3 tablespoons Butter
  • ¾ cup Milk
  • 2 tablespoons Minced Parsley

Method

Soup

  1. In a large heavy soup pot (that has a lid), heat oil and add onions. 
  2. When onions are soft add carrots, celery and poultry seasoning, thyme and bay leaves. Stir over medium heat allowing veg to brown. 
  3. Add chicken stock mix scraping up all the brown bits.  Bring to a simmer and keep simmering while you make the dumplings.

Dumplings

  1. Whisk flour, baking powder, and salt together in a mixing bowl. Rub in butter until fine crumbs are formed.
  2. Stir milk and parsley into flour mixture until moistened. Dough will be lumpy.
  3. To finish the soup with dumplings, add the chicken to the soup and raise heat, bringing it back to a simmer.
  4. Drop dough by large spoonfuls into the soup, resting them on top of the vegetables and meat.
  5. Cover then lower heat and allow dumplings to steam for twenty minutes.
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