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Tag Archives: Stock (food)

Chicken and Herb Dumplings

I don’t remember eating chicken and dumplings very often as a child.  As an adult my mother in-law makes it regularly.  My mother in-law uses canned chicken stock, and Bisquick dumplings.  Not that anything is wrong with that I just was going for recipe from scratch.  Mr.Picky doesn’t care for chicken and dumplings because it is soup.  Although if he would have been home last night to try mine I think he would have changed his mind.  The kids loved this, even with the peas in it which my almost 5-year-old doesn’t want anything to do with.

I had made my Sticky Chicken recipe, which we ate sliced off the roasted chicken.  After dinner that night, I stuck my chicken carcass and roasting drippings in a pot.  After I pulled any remaining chicken off and put it in a separate container to work with later.  Two days later I decided I was making chicken and dumplings.  I had never made it before but figured it couldn’t be too hard.  It is basically a slightly thickened chicken soup with dough dumplings on top.  I know how to make chicken soup and found a Herbed Dumplings Recipe – which turned out great with slight modifications.Chicken and Herb Dumplings

You can use a chicken broth or stock if you would like or a rotisserie chicken and take it apart.  Why not stretch one meal into two or three.  I think zucchini or mushrooms would be great vegetables to add to this soup as well, I just used what I had on hand which were pretty traditional.

Chicken and Herb Dumplings:

  • 1 chicken carcass, picked clean and any drippings from roasting can be added as well
  • 4 cups water
  • 1-1 1/2 cups chopped chicken (leftovers off your roasted chicken)
  • 1 cup carrots, roughly chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 cup peas
  • 1 bay leaf
  • 5 Tbs flour
  • 1/2 cup water
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 tsp salt

Place chicken carcass, 4 cups water, bay leaf, and any drippings from chicken in a pot.  Simmer on low/medium heat for about 30 minutes.  Strain out bay leaf and all chicken bones and skin.  Any chicken meat pieces can stay in the pot.

Chicken StockYou will be left with about 4 cups of chicken broth.  If you didn’t have a roasted chicken you can just use canned chicken stock and cooked chicken and start at this point.

Chicken and Herb Dumpling VegetablesTo the broth in the pot add carrots, celery, and onions simmer on medium heat for about 30 minutes or until vegetables are tender.

Whisk together 1/2 cup water and flour, to make a slurry and stir into simmering soup.  Now it is time to season your soup, if you used canned stock you don’t want to add as much salt.  Add thyme, parsley, Worcestershire sauce, pepper, and salt to soup.  Now taste and add some more to suit your taste.

Add your peas in frozen or thawed, and bring soup back to a slow simmer. Taste soup before now, make sure flavor is spot on before putting dumplings on.  Now it is time to prepare the dumplings.

Herb Dumplings:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 Tbs butter
  • 3/4 cup milk

Combine all except butter and milk.  Whisk the dry ingredients until combine.

Using a pastry cutter or fork, add butter and cut into flour mixture until it is a coarse crumb.  Add milk and mix into a sticky dough.Herb Dumpling Dough

Drop large spoonfuls into simmering soup.  Cover the pot and allow the dumplings to cook for 15 minutes.

Chicken and Dumplings will be extremely hot, be careful and enjoy!

Chicken and Herb Dumplings


Butternut Macaroni and Cheese

Butternut Macaroni and Cheese

Looking to cut some calories, add some vegetables, and still eat comfort food?  This is your recipe, I swear it tastes great.  Not only are you substituting some liquid with broth but you are adding all that squash for a rich buttery flavor.  Not to mention no one can guess what is in it because it is all orange and smooth.  My kids gobbled this down.

Butternut Macaroni and Cheese:

  • sea salt
  • 1 lb. macaroni with ridges, or whatever pasta you want maybe even over cauliflower
  • 1 Tbs olive oil
  • 2 Tbs butter
  • 2 Tbs fresh thyme, chopped (1 tsp dried thyme will work)
  • 1 clove garlic
  • 1/2 medium onion
  • 3 Tbs flour
  • 2 cup chicken stock
  • 1 (10 oz.) frozen, defrosted box of butternut squash (I just buy a fresh one, peel it and steam it, then mash)
  • 1 cup half and half
  • 2 cup grated sharp cheddar
  • 1/2 cup Parmigiano
  • 1/4 tsp nutmeg
  • fresh ground pepper and salt to taste

Heat a pot of boiling water, season with salt and cook pasta according to directions.  Until al dente.

While pasta is cooking start your sauce.  Over medium heat in a  medium pot heat oil and butter.  When butter melts add thyme and grate onion and garlic into the pot with a microplane.  Cook for 2 minutes.

Add flour and cook for 2 minutes more, whisk in stock and squash.  Cook until warm and smooth.

Stir in cream and bring to a bubble.  Stir in cheese and season with salt and pepper.

Drain pasta and combine with sauce.

How I Use Two Hours

In the two hours I have done so much, gotta love nap time.  After my daily workout and shower, I still had an hour of kitchen time with no kids under me. Rotisserie Chicken I pulled apart a three lb. rotisserie chicken, I picked up at Costco yesterday.  For $5 I can get a cooked chicken which gives me so much more than chicken. I ended up with more than 5 cups of shredded chicken.  Yielding me enough for about 3 meals.  The skin was discarded with a few bits of fat, and then the bones thrown into the pot for chicken stock.  I pour my stock in jars and throw it in the freezer for another time.

After my chicken was prepped and the stock was on.  I checked my homemade refried beans that are in the slow cooker, the aroma of jalapeno and onions drifting out. I assembled my filling for chicken and spinach flautas.  Dinner is set and ready to go for this evening.  Can’t wait to post these recipes, although they are not new to me (they are family favorites) you might just want to try them.

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