Homemade Chicken Soup is really good on a cold winter day. But Chicken Soup, or Stewed Chicken, is absolutely awesome with homemade Dumplings! The dumplings tend to thicken the soup, so don’t be surprised. They will also
tend to thicken the broth of a Stewed Chicken. There are probably 100 recipes, at least, for Chicken Soup or Stewed Chicken. I am not going to list any here – use your family favorite recipe. The same probably goes for Dumplings too, but these are close to the ones I remember from home. I remember my Mother saying that there was another style – I think from her childhood – called “Slippery Dumplings”. She would not make them because “… your Father does not like them.” (My Dad was German and my Mother was Scot) Instead, she made something very, very similar to these. Drop Dumplings. I guess I tend to agree with my Dad and like the Drop Dumplings best. Anyway, here is but one recipe. My Mother would have never put chives, or anything like that, in hers.
Drop Dumplings
Ingredients:
1 c All-Purpose Flour
1/3 c Oat Flour
2 t Baking powder
¼ t Salt
½ c plus 1 T Whole Milk
¼ c Heavy Cream
2 T Butter, softened
2 T Chives, fresh and chopped
Directions:
Mix to combine the milk, cream and softened butter. Set aside.
Sift together 3 times (this makes the dumplings very light) the flour, baking powder, and salt. Combine the flour mixture, milk mixture and chives, and stir until moist.
Drop dough by 3 tablespoonfuls into a barely simmering chicken mixture. Cover and cook over medium-low heat 12 minutes, or until the dumplings are done (do not bring to a boil, or the dumplings will break up).
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So after we had our Chicken Soup with Dumplings, Robin asks, “Do you have any Snickers?” With a chuckle I said, “No.” So she suggested that I melt some chocolate and dip pretzels in them. Then add coconut and almonds. Her wish is my command!! When you’re retired, you will have the time to do these awesome things in the kitchen. Well, fun at least. Enjoy and Cheers!
Boise Foodie Guild 