Monday, December 21, 2015

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~
(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1
3 cans chicken in water
1 large onion, diced
6 medium to large carrots, chopped
6 celery ribs, chopped
3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine
2 tsp. sugar
¼ to ½ tsp. white pepper
5 whole peppercorns

Dumplings
1⅓ cup flour
2 tsp. baking powder
¾ tsp. salt
⅔ cup milk
1 Tbsp. butter, melted

Soup, part 2
½ cup heavy whipping cream
1 tsp. dried parsley
1 tsp. thyme leaves
  • Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
  • Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
  • Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
  • Gently stir in cream, parsley, and thyme.