Chicken and Dumpling
Published by St. Martin's Griffin
This old-home recipe is quintessential comfort food. This dumpling is really just a loose biscuit, and is easily enjoyed on its own, minus the chicken. See the Variations below for the how-to.
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Savory
Type of DishChicken Soup, Soup
- 1 tablespoon olive oil
- 2 tablespoons chopped yellow onion
- 2 tablespoons chopped celery
- 1 tablespoon chopped carrot
- ¼ teaspoon dried thyme
- ½ cup cooked chicken (use leftover or canned chicken), shredded or diced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- Pinch of kosher salt
- 1½ teaspoons unsalted butter, chilled
- 1 tablespoon whole milk
To make the chicken: In a large mug, combine the oil, onion, celery, carrot, and thyme. Microwave for 1 to 2 minutes until the vegetables are tender. Add the chicken, salt, pepper, parsley, and enough water to cover. Microwave for another 1 to 2 minutes until heated through.
To make the dumpling: In a second mug, combine the flour, baking powder, and salt. Add the butter and cut it in with a fork until the mixture resembles coarse crumbs. Add in the milk and stir just until combined. Dollop the dough into the chicken soup mug, and microwave for 30 to 60 seconds until risen and firm.
CHEESY: Add ¼ cup grated cheese (cheddar, Jack, or whatever cheese you have on hand) to the dumpling mixture along with the flour, and before the butter is cut in. Then proceed with the recipe as directed.
HERBY: Add ¼ cup of chopped fresh herbs to the flour before the butter is cut in. Then proceed with the recipe as directed.
CHICKEN-FREE: Make the dumpling as directed, and cook in a simple, ready-made vegetarian broth.
2015 Leslie Bilderback