Chicken Dumpling Stew

It’s a balmy -25 degrees here tonight. Makes me feel like moving to warmer places. I struggle with cabin fever frequently during the short, cold, dark days of January. Not being able to go outside makes me somewhat depressed. I need things to take my mind on new adventures, even if I can’t leave home.
God has a great way of distracting us, keeping us content where we are. Two days ago I dropped a very heavy sewing machine on my foot. It is now a very beautiful purple color. I was actually able to put a shoe on today, it’s not quite as swollen as it was yesterday. I am grateful for this little distraction. During my convalescence I have been craving Chicken Dumpling Stew
I am no longer thinking of the cold outdoors. I wouldn’t leave home, even if I had to.
My favorite chicken is named Dumpling, after this very dish. Dumpling loves to nibble on my rosemary during the summer time. Our chickens were not harmed in the making of this post. 
Although, they may be pretty frozen come morning. I will keep you posted on this.
My kids beg for dumplings in the winter time, our youngest boy loves his new fish shaped ice cube trays he got from his brother for Christmas. Hence the fish in this steaming bowl of stew. Why they add ice to hot soup is beyond me, I prefer mine scalding hot.
Here’s my fool proof recipe:
Basic Stew:
8 cups chicken stock
3 large chicken breasts
1 chopped onion
2 cloves chopped garlic
olive oil
4 sliced carrots
1 cup frozen green beans
2 sliced ribs of celery
1 tablespoon dried dill
2 bay leaves
Salt and Pepper to taste
(adapted from The New York Times Cookbook)
1 1/2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp thyme
2 tablespoons fresh parsley, or 1 tablespoon dried
1 egg
2/3 cup milk
In a large stock pot, heat several tablespoons of olive oil. Add the chopped chicken breasts, celery, onion and garlic. Sauté until chicken is cooked, about 10 minutes. Add chicken stock, bring to a boil. Then add carrots and beans. Bring to a boil.
Meanwhile, mix dumpling ingredients. Drop by table spoons on to top of boiling stew. Reduce heat, cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Makes 8-10 servings.
Stay warm!

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