Thursday, May 5, 2011

Chicken & Seasoned Dumplings

This is one of our house favorites, I used to fall back on chicken pot pie for making use of the leftover chicken, but rolling out pot pie dough is not easy with a toddler under foot,  so now we do dumplings :)

You'll need:
  • A left over rotisserie or roasted chicken (preferably beer can chicken)
  • 2 cups chicken broth (if you don't have it add extra water)
  • 1 tbsp minced garlic
  • 2 green onions
  • stalk of celery
  • 1 cup carrots
  • 1/2 cup peas
  • diced red potatoes
  • 4 tbsp dried onion flakes (divided)
  • 4 tbsp dried parsley flakes (divided)
  • season salt
  • 1 tbsp tarragon leaves
  • half cup of Greek yogurt
  • 1 and a half cups flour
  • 2 eggs
  • 1 tbsp baking powder
  • salt & pepper
  • Parmesan cheese
Start with the dumplings:
    Mix flour in a bowl with the baking powder, a few pinches of salt & pepper, and 2 tbsp each of the onion flakes and parsley flakes.  Break in eggs and add the Greek yogurt. Mash together with fork until its crumbly, then hand roll into super ball sized balls.

    Boil down your chicken in 3 cups of water in a big sauce pan with a lid until you can easily pull it off the bones.  Remove the bones and discard.  Add garlic, lots of salt & pepper, tarragon, season salt, chopped green onion, celery, potatoes, carrots & peas and simmer until the potatoes are almost cooked.  Add the chicken broth and bring back to boil, add hand rolled balls of dumpling dough and let them cook for about 10 minutes with lid on.  Stir and serve topped with fresh grated Parmesan cheese.

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