Dazzlin' Chicken -n- Dumplin's
Description
Thicker than a soup, and chock full of tender whole-wheat dumplings and chicken, this southern-style comfort food will stick to your ribs.
Ingredients
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6 chicken breast halves
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4 cups water, or as needed to cover
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salt and ground black pepper to taste
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1 teaspoon dried sage
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1 cup chopped celery
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 1/4 cups all-purpose flour, divided
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1 cup whole wheat flour
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1/2 teaspoon salt
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2 1/2 teaspoons baking powder
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1 1/4 cups heavy cream
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1 tablespoon chopped parsley
Directions
1
Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
2
While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
3
Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
4
Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.