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.
Enjoy!
- 10 cups chicken broth
- 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 sea salt or more to taste
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 bag Pamela's Biscuit Mix
- 8 tablespoons coconut oil unrefined organic
- 1 cup milk or milk alternative
- 1 egg (I add this, the package does not say to do it but they hold together better.)
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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.
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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.
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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.
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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.
** If Kula Baby is going through a picky eating phase, we blend his soup up and add a few dumplings to his bowl. He loves this.
Im so excited to try this with the chia seeds! Dairy is an easy replacement but eggs are tricky. So glad you figured it out. 🙂