When making this dish, the chicken cubes nicely when still mostly frozen, but slightly thawed. If you don’t have fresh parsley, about a tablespoon of dried will work. If you don’t like strong herb taste, make the mixture as indicated in the recipe but start by only adding half of it at first, taste your broth, and continue to add until it is to your taste. A cup of frozen peas added right before the dumplings go in is a great add-in to this recipe.
Classic Herbed Chicken n' Dumplings
- Olive oil
- 2 lbs chicken; cubed
- 1/8 tsp basil
- 1/4 tsp thyme
- 1/4 tsp sage
- 1/8 tsp marjoram
- 2 celery ribs; chopped
- 2 carrots; chopped
- 1 medium / 1/2 large onion; chopped
- 8 oz mushrooms
- 2 cloves garlic
- 3 cans chicken broth
- 3 cans water (using broth cans)
- 2 tbsp butter
- 1/8-1/4 tsp salt/pepper , to taste
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- Pinch sugar
- 1 large egg; beaten
- 1/4 cup milk
- 2 tbsp oil
- 2 cups liquid from pot
- 4 tbsp flour
In a small bowl, add the dried herbs, mix together well and set aside
In a large stock pot or Dutch oven, add some olive oil and turn to medium high heat.
Add onions, carrots, and celery, start to sauté. Add garlic. Cook for about 5 minutes, stirring.
Add mushrooms and continue to sauté for about 5 minutes.
Add fresh parsley and desired amount of dried herbs, mix well. Cook for another 2 minutes
Add the liquid and bring to a rolling boil.
Add raw chicken and bring it back to a boil.
Add butter, salt and pepper, allow to cook for about 10-15 minutes at a boil. Carefully taste the broth and adjust the herbs, salt, and pepper.
While the soup is cooking, make your dumpling mixture. Add dry ingredients to a large bowl.
In another bowl beat an egg, add milk and oil, mix together.
Slow add wet ingredients to the dry mixture bowl, using a fork, mix lightly. The dough will be sticky.
Remove 2 cups of hot broth from the boiling pot and add to a large bowl.
Slowly whisk the 4 tablespoons of flour into the hot broth, keep whisking until the flour is completely dissolved.
The liquid will be cloudy and thick. Add back to the pot and mix.
Using the fork and a spoon, slowly place the dumpling batter into the pot.
Make the dumplings any desired size.
Return to a boil, reduce heat, and cover.
Allow to cook for at least 10-12 minutes at a low boil.
Do not open the lid while cooking.
At the end of the cooking time, check dumplings via the toothpick test and make sure it comes out clean.
Once dumplings are cooked, remove from heat and serve.