Chicken & Dumplings

For this month's International Incident Party by Jeroxie (with me as a co-host since it's my birthday month!) we're featuring dishes of nostalgia.

Abstract definitely fits with my personality, and since food is such a major part of my life, a dish immediately sprang to mind: Chicken & Dumplings.

If I could say one item from my life that has always brought with it happiness and fond memories, it is chicken & dumplings. From the time I was a child, until the present, this classic dish warms my stomach and soul every time I am able to savor a bite. It tends to appear when things are calm and peaceful, allowing me to appreciate the little things of the moment and reflect upon all the blessings I have in my life.

My siblings and I grew up on this dish, and it's one of the few I believe we have each mastered in our way. I prefer the strips of dumplings my middle sister is known for, to the common dumpling "balls" of dropping the dough into the soup. My youngest sister is known for her spice mixtures, and can turn any classic recipe into her own. And our brother is a master at eating this soup, although he can wield a spatula in his own right when he feels up to it (and he is healing from his surgery, albeit slowly).

Although chicken & dumplings are usually served with just onion, celery, and carrots, I love vegetables and add many more of my favorites that happen to be on hand. It helps individualize the soup and create a heartiness that can stand up to the thick dumplings. The soup is more satisfying and is a lovely personal touch to experiment with your favorite vegetable sampling. Enough recipes exist for practically every cook, with differences that range from how to cook the chicken, to which seasonings should accompany the dish. Chicken & dumplings is a classic for many people, so start experimenting and create new memories with potential nostalgia for your loved ones, too.

Chicken & Dumplings

Printable Recipe

Soup

3 lbs. farm-raised, organic, whole chicken (roasting instructions)

16 cups filtered water

1 large onion, medium chopped

6 large celery stalks, medium chopped

6 medium carrots, peeled and medium chopped

1 large leek, medium chopped

2 medium bell peppers, medium chopped

10 large crimini mushrooms, medium chopped

1/4 cup raw milk

2 tbsp kosher salt

1 tbsp black pepper

2 tbsp dried thyme

Dumplings

2 cups all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1/2 cup raw milk

After roasting the chicken and removing it from the oven, allow it to rest while you prepare the water. In a very large soup pot, add 16 cups water and bring it to a low boil. While the water is heating, remove as much meat from the chicken bones as possible; set aside. Add the chicken bones and skin to the water and cook for 45 min.

During this time, prepare your vegetables and set aside in a large bowl. Once the simple stock is finished cooking, use tongs and a spider to remove all the chicken bones and skin. Then add the vegetables, as well as the raw milk through dried thyme. Cook over medium-high heat for 30 min.

Prepare your dumplings by mixing together the flour through raw milk in a medium bowl. Liberally flour your working surface and roll out the dumplings to cut into rectangles.

Add to the soup one at a time, ensuring none stick together. Lower the heat to medium and cook for 20 min. Serve with fresh parsley if desired.

~Yields 8-10 servings.

~Original by Brie.