Thursday, December 13, 2012

Chicken and Dumplings

The other night we were craving comfort food. We had just returned home from a weekend with my mom... funny how visiting your mom can make you crave things you ate growing up. After tossing around a few ideas we settled on homemade chicken and dumplings. In an effort to keep it easy, quick, and healthy, we used boneless skinless chicken breasts, whole wheat flour in the dumplings, and some veggies and herbs from our garden (post coming on this project soon!). I baked the dumplings like biscuits, then added them to the chicken soup before serving to keep them from becoming too dense or soggy. The batch made enough for dinner and lunch the next day for both us.


1 lb boneless, skinless chicken breasts cut into bite sized pieces
1 shallot
2 Tbsp olive oil
3 cups chicken stock
1 cup baby carrots
1 cup Swiss chard
1 Tbsp fresh sage
salt and pepper
Parsley for garnish


1 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp butter, cut
1/2 cup buttermilk


Preheat oven to 350 and prepare a baking sheet with non-stick spray.

In large pot, cook shallots with olive oil until they start to become translucent. Add chicken and cook until browned on all sides. Add chicken stock, scraping along bottom.

Add the carrots and bring to a boil. Add chard and sage and reduce to a simmer for 15 minutes, or until carrots are tender and chicken is cooked through.

While soup is simmering, make the dumplings. Mix the flour, baking powder and salt. Then blend in butter until the mixture resembles coarse crumbs (your hands work best). Stir in buttermilk until you have a thick batter. Spoon the batter into 6 mounds on the baking sheet and bake for 12-15 minutes.

Spoon soup into bowl and place dumpling on top. Top with parsley and enjoy!

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