From the kitchen of: Tina Dee
Prep Time: 15 min.
Cooking Time: 1/2 hr. - 45 min.
The 1st couple times I made this, it took nearly an hour, but then I got a rythym going and had made changes to the original recipe. The first couple of times, I cook the recipe exact to the original (as possible if I have ingredients) and then make notes and change things to make it my own.
1-2 Tbsp Olive Oil
1 small sweet onion, diced
3 carrots, cut in 1/2 in slices (large diameter cut in half)
3 stalks of celery, sliced in 1/4 in slices (some celery leaf chopped in, optional)
1 each - yellow squash and zucchini, diced (optional)
1/2 cup of frozen petite peas
3-4 chicken breasts, brown and cut into bite size pieces (I use thighs if that's all we have)
8-9 cups of chicken stock OR 4 chicken bullion cubes with 8-9 cups water
As needed - Wondra flour (to thicken to your liking)
Salt - as needed for onions & also chicken
Pepper - as needed for onions & also chicken
1/2 tsp. Herbs de Province
Season chicken on both sides w/salt & pepper to taste. Heat Olive Oil then add chicken. Cook for 7 min. each side over medium heat in skillet. While chicken is cooling, dice your veggies. Dice when chicken is cooled.
Add diced onion to skillet and cook until onions are soft (you can add a little salt to the onions, it helps break down the onions faster). Add broth or chicken stalk (or bullion). Add chicken, yellow squash, zucchini, celery, carrots, peas & Herbs de Province. Whisk in Wondra and thicken to your liking, my husband likes it a little thicker like stew vs. soup broth). Simmer for about 15-20 min on medium heat.
I usually double the dumpling recipe because my family loves them and I cook this whole recipe in a pretty deep and wide skillet. But here it is without doubling:
1 1/4 cups all-purpose flour
1 Tbsp dried parseley
2 tsp baking powder
1/4 tsp salt
2 Tbsp butter (unsalted if you have it)
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
Combine the 1st four ingredients in a large bowl. Cut in butter until mixture is like coarse meal. In another bowl, combine the egg and buttermilk, then whisk into flour mixture. Drop 1 Tbsp of dough (to make 1 dumpling) into broth. Repeat until you've no dough left. Cover and cook 7 - 11 minutes, depending on when dough no longer looks raw, but all looks puffy. Do not lift the lid until after 7 minutes.
Leave a comment. If you modify the recipe in any way to make it easier or yummier, let us know! We want easier and yummier!