Traditional comfort food for those cold winter days; a hearty vegetable and chicken stew with fluffy parsley dumplings.
Chicken and Dumplings
Ingredients Makes: 4 servings
5 cups of vegetable broth
2 chicken breast, cut into 1” pieces
3 celery stalks, sliced
3 carrots, sliced
1 sweet onion, diced
3 garlic cloves, minced
1/2 tsp thyme, dried or 1-2 tsp fresh thyme
1 bay leaf
1/4 cup spelt flour (for roux)
3 tbsp unsalted butter, melted
1 1/4 cup spelt flour or all-purpose flour
1 1/2 tsp of baking powder or arrowroot flour
pinch of sea salt and black pepper
1 tbsp butter, melted
2 tbsp plain yogurt
2 tbsp milk
1 egg, mixed
1/4 cup fresh parsley leaves, chopped fine + 3 tbsp fresh parsley leaves for garnish
In a stockpot or dutch oven, warm the vegetable broth over medium heat.
Prepare the soup ingredients by cleaning, cutting, slicing and dicing and then set aside raw chicken pieces in one bowl and the vegetables, onion and garlic in another.
Heat a couple tablespoons of oil in a skillet over medium-low heat and then add the vegetable mixture. Cook the vegetables for about 4-5 minutes or until softened, stirring often to avoid burning, then add to warm vegetable stock. Broth can be taste-tested at this point and any additional seasonings like sea salt can be added to taste.
Add a couple more tablespoons of oil to the skillet and turn up heat to medium. Add the chicken pieces to the hot pan and season with a sprinkle of sea salt and black pepper. Cook the chicken on one side for 1-2 minutes or until lightly browned and then turn over and lightly brown the other side for another couple minutes. The chicken should have a cooked golden jacket but still have some pink on the inside. Transfer the chicken to the warm vegetable broth to finish cooking slowly, as this will make it tender. Add the thyme and the bay leaf to the stockpot, cover and allow it to simmer on low heat until chicken is cooked, about 25-30 minutes.
In a skillet on medium-low heat, melt 3 tablespoons of butter and then slowly whisk in the 1/4 cup of flour mixed with just a pinch of sea salt for the roux. When mixture is fully combined and begins to bubble, then slowly add 2 cups of the broth from the stockpot. Whisk the ingredients together and cook until it begins to thicken. Slowly stir the thickened broth back into the stockpot and then simmer for 8-10 minutes to thicken.
Make the dumplings. Whisk together the 1 1/4 cups of flour, the baking powder or arrowroot flour, and a sprinkle of sea salt and pepper in a medium bowl. In a separate bowl mix together melted butter, egg, yogurt, milk and finely chopped parsley until combined. Whisk the milk mixture into the flour mixture until combined.
This dumpling dough mixture should be somewhat runny and can be scooped with a spoon. Reduce heat to low and drop the mixture into the broth in 8-10 large spoonfuls. Simmer, covered, until the dumplings are firm and cooked through, about 15 minutes. Serve with parsley.
Recipe Shared by: J. Marshall
This recipe is an excellent source for the Essential Nutrient: Protein.
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