CHICKEN AND DUMPLINGS RECIPE | EPICURIOUS.COM
This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
- Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
- Add the onion to the pot and cook for 2 minutes.
- Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
- Stir in the broth.
- Return the chicken to the pot, cover, and simmer for 15 minutes.
- Meanwhile, in a large bowl, combine the first five dumpling ingredients.
- Add the cream and mix until just combined.
- Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
- To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.
- TIP
- For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
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