Type A- Chicken & Dumplings

Soup’s On in January! This month, to celebrate National Soup Month I’ll be co-blogging (is that a word?) with my friend, Kathy, from KidCulture.Wordpress.com. We’ll bring you one soup recipe from around the world for each weekday in January. Enjoy!

I’m kicking my Type A tendencies to the curb in 2011. My new year’s revolution (this revolution will be blogged) is to give myself permission to NOT do everything. The cookies for the class party don’t have to be made from scratch. If I’m asked to bring a dish to a party, one will suffice. I will no longer try to jam 30-hours worth of work into a 24-hour day. I’m going to say, “no” more frequently and allow myself a shortcut or two every now and then. In 2011, my goal is to be  Type A-. (Because surely Type A- Mom would have less gray hair and not spend so much time feeling like she didn’t get it just right, right?)

So, to kick off the new year in true Type A- fashion, here’s a quick recipe for one of my favorite winter meals — Chicken & Dumplings, a rich chicken soup loaded with shredded, cooked chicken — I pulled mine from a store-bought rotisserie chicken — and plump,tender dumplings. Chicken & Dumplings is traditionally made with a whole, raw chicken that’s simmered for about an hour. Using the rotisserie chicken literally cuts the cooking time in half, my first shortcut of the year and the taste is definitely A+.

Check out KidCulture.Wordpress.com for the background scoop on Chicken & Dumplings.

Type A- Chicken & Dumplings

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups cooked chicken, shredded
  • 6 cups chicken stock or broth
  • 2 cups water
  • 4 sprigs parsley
  • For Dumplings:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 egg
  • 1/2 cup milk
  • Instructions

    1. Heat olive oil in a large pot or Dutch oven over medium high heat. Add onions and garlic and cook until tender, about 3 minutes.Add the shredded chicken, stock or broth, water and parsley. Bring to a boil, then reduce heat until the soup simmers gently for 10-15 minutes. Season the soup to taste before adding the dumplings.To Make the Dumplings: Combine the flour, baking powder, garlic powder, salt and pepper in a medium bowl. Stir in the egg and milk until a thick dough is formed. Drop the dough into the simmering soup, one tablespoon at a time. Cover the soup and cook the dumplings for 10-12 minutes without opening the lid.

    Number of servings (yield): 4

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