Chicken and Dumplings
Is it too late to wish people happy new year? Well happy new year anyway! I hope yours is going well so far. Salt and Wild Honey is starting out the year with a hearty and flavor packed Chicken and Dumplings recipe. And when I say flavor packed I’m not playing. The aroma of the blend of spices in this chicken filled soup will fill up your home. So if you want to cozy up to a warm bowl of chicken and dumplings, go get these ingredients and follow the recipe below.
Somehow the end of the year always feels so busy with holiday events and last minute hangouts. By the end of the year I’m just ready for some peace and quiet in January. I don’t know what it is about 2023 but it is starting with the same energy of busyness that 2022 ended with and I’m already getting tired š. Well one thing I started doing is making a menu for all my meals for the month in advance. That includes breakfast, lunch and dinner and sometimes snacks. That way I know what I need to buy each week and cook everything over the weekend. At least if there is one thing I feel I can have under control this year, it is my food lol. Well I hope your year is starting out lighter than mine, and I hope this Chicken and Dumplings recipe and my other recipes can be part of your meal prep rotation. Happy cooking!
Chicken and Dumplings
Ingredients
The Dumplings
- 1 1/4 cup pancake or biscuit mix preferably Bisquick Mix
- 1/2 cup milk (or water) give or take one to two tbsps
The Soup
- 4 tbsp butter divided in two
- 2 lbs skinless boneless chicken thighs or breast cut into pieces
- salt to taste
- 2 tsp black pepper
- 3 cloves garlic minced or as a paste in tsps
- 2 tsp ginger
- 1 tsp cayenne pepper
- 1 tsp rosemary
- 1 tsp thyme
- 2 tbsp bouillon paste or 2 cubes
- 1 large onion minced
- 2 stalks celery minced
- 1 lb potatoes washed and cubed
- 4-5 cups water
- 2 bay leaves
- 2-3 carrots chopped
- 12 oz peas
- 3 tbsp parsley
- 2 tbsp flour
Instructions
- Add biscuit mix followed by milk (or water) to a bowl. Mix until just combined (do not over mix). Set aside in the refrigerator.
- Season your cut up chicken generously with salt and pepper.
- In a large pan over medium heat, melt two tablespoons of butter.
- Once the butter is melted and heated, add your chicken to the pan and toss.
- Once you chicken is mostly cooked, add in garlic, ginger, cayenne, rosemary, thyme and bouillon paste.
- Stir then mix in your onions and celery.
- After sweating the onions and celery for about 2 minutes, add your potatoes followed by 3 cups of water and your bay leaves.
- Reduce the heat to low, put the lid on and let it simmer until the potatoes start getting tender (about 3 to 4 minutes).
- Before your potatoes are cooked, add in your carrots, stir and cover for another 2 to 3 minutes.
- Next, add your peas if using frozen. If using canned, add them a little later so they don't over cook.
- Add in half of your parsley and give it a stir. At this point taste for salt and you may add more water if desired.
- In the meantime, in a small bowl soften the remaining two tablespoons of butter then add the two tablespoons of flour to it. Mix until it becomes a paste.
- Add this mixture to the pan, stir until it is evenly dispersed and the soup begins to thicken.
- Now take your dough from the fridge and using a spoon or an ice cream scooper, drop dollops of the dough on top of your soup. Place your lid on the pan and allow the dumplings to cook for about 2 to 3 minutes.
- In about a couple of minutes, flip the dumplings over and replace the lid on the pan allowing to cook for another 2 to 3 minutes.
- Finally top with your remaining parsley, turn off the heat and serve warm.
