A few months ago my friend Suzanne brought us chicken and dumplings for dinner. Our daughter was only a few weeks old, we were in the midst of diaper changes and around the clock “naps” in place of solid sleep. If ever there was a time we needed a hug, it was during those crazy days. Suzanne brought over a whole pot of hugs with her homemade chicken and dumplings. Since then I have been obsessed with making this dish whenever we need a little immune boost or extra love from a soup pot (yes, I totally feel the love from my soup pot).
This is the perfect post-holiday recipe for those days you feel like a restful and nourishing meal. I make this with homemade bone broth to help us stay healthy during cold and flu season.
- 10 cups high quality chicken bone broth (learn how to make your own bone broth here)
- 2 boneless chicken breasts
- 1 sweet onion, finely chopped
- 3 large carrots, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, chopped
- 1 teaspoon salt or more to taste
- 1 tablespoon finely chopped fresh rosemary (fresh is key!)
- 1 teaspoon finely chopped fresh thyme
- 1 bag Pamela's Biscuit Mix
- 8 tablespoons coconut oil, unrefined organic
- 1 cup milk or milk alternative
- 1 pasture-raised egg (I add this, the package does not say to do it but they hold together better)
- In a large stock pot add a little butter or coconut and saute onions for 2 minutes, add carrots and celery and saute for 5 minutes. Add spices and one cup broth and simmer for 2-3 minutes. Add the rest of the broth and turn up heat to medium high.
- When the broth is warm/hot place the raw chicken breasts in the broth and let them cook until done (about 15-20 minutes). Bring broth to low boil and then turn down to a simmer and cover pot. After 20 minutes your chicken should be cooked. Take a slotted spoon and remove chicken to a clean plate. Shred the chicken using 2 forks. Add chicken back to pot. Cover and simmer for 30-45 minutes to let flavors saturate.
- Make dumpling batter right before you plan to cook them (the batter shouldn't sit around much). Prepare the dumplings according to the package instructions but generally it goes like this: place flour mix, milk, oil and eggs into bowl. Stir the mixture a few times to combine. Don't over mix and yes it should be lumpy.
- Scoop spoonfuls of the biscuit batter into the pot. You will make 8-10 dumplings depending on your spoon size. Cover the pot and simmer for 15 minutes until dumplings are done.