Living in the south you learn about all kinds of ways to fix chicken. One of the more popular ways is in the title. I would guess it’s second only to fried chicken.
I tried my best years ago to piece together a recipe, and according to my husband, it was pretty good.
Since then, I have jazzed it up a bit, and now, I can’t get him to stop putting spoonful after spoonful in his mouth before talking. I can only guess it’s way better now. lol
The recipe below is a large one. This was so mom could freeze the dish for future eating.
2lbs chicken breast or dark meat chicken
1 tbsp & 1 tsp Mrs. Dash Garlic and Herb
1 tbsp Thyme
1c shredded carrots
1c celery, chopped
1c white onion chopped
3 tbsp unsalted butter
Flour for thickening
Salt and pepper to taste
Normally, you make the broth first, and then you strain everything out and sautee the carrots, onions, and celery, but this is how I do it all in one day and in one trip to the kitchen.
- Medium heat, or “6” on electric, melt the butter.
- Chop the chicken into large pieces if you’re using breasts.
- Add the onions and salt. Sautee until transparent.
- Add the carrots and celery. Sautee until semi-soft.
- Add the Mrs. Dash and pepper.
- Add the chicken.
- Add the water.
- Bring to a boil.
- Let boil for ten minutes or until the chicken is cooked.
10. Shred the chicken. You can use utensils, but pulling it apart with your hands yields better results, imo.
11. Return it to the pot.
12. Remove three cups of broth and put in a bowl.
13. Add 1/4c flour and mix completely, removing any clumps.
14. Add it back to the main soup.
There is often a debate as to which dumplins you use in the dish. There are four types:
- Biscuit consistency
- Mixing the broth with the flour to make the dough.
- Using pre-made biscuits
- Using drop buscuit dough.
For this one, I am using biscuit consistency dough. It’s my favorite.
This is per batch. If you are freezing the soup, you can’t freeze the dumplins. You have to make those fresh for every meal.
1c all-purpose flour
3tbsp unsalted butter
1/2 tbsp baking powder
1/2 tsp salt
1/4c + 1tbsp milk
- Mix dry ingredients, sprinkle the Thyme in lightly
- Add butter one pat at a time and mash into the dry ingredients with a fork until the mixture looks crumbly.
- Add the milk. Your dough should not be tacky to the touch.
- Roll out the dough to 1/8″ thickness.
- Cut into strips.
- Cut the strips into thirds.
7. Add the dough to the soup.
8. Simmer the soup for 15 minutes until the dumplins are cooked.
The dumplins should be whiteish when they are done. (see right)
Instead of Thyme, you can use sage or tarragon, but the latter herb can be finicky. Dark meat is often used for this dish, but my mom doesn’t like dark meat.
You may think the soup isn’t thick enough. Resist the urge to keep adding flour to the soup. The dumplins will thicken it as they cook.
I can’t stress this enough. If you are canning the soup or freezing it for future meals, DO NOT CAN THE DUMPLINS. They will be overcooked and fall apart when you reheat the dish. It is best to make the dumplins as you need them so they are fresh.
Until next time,
Anissa “Maddy” Walker