Chicken and Dumplings
Liberally based on the recipe by Tyler Florence.
Make chicken soup with the recipe of your choice. I'm too lazy to type one up.
In a medium pot over medium hear, melt 2 Tbl butter, when the bubbles start to subside add in 3 Tbl flour and cook until the flour starts to smell nutty. While whisking, slowly add 5 cups of the broth from the chicken soup. Simmer this mixture until it is thickened to the point where it will coat the back of a spoon. Turn off heat and allow to cool slightly. Whisk in 3 Tbl of heavy cream and salt and pepper to taste. At this point, if you like stir in some of the left over chicken from making the soup if you like.
In a bowl, mix together 1 cup flour, 1.5 tsps baking powder and 1/2 teaspoon salt. In a 2nd bowl, beat an egg and then stir in 1/2 cup of whole milk.
Return the broth to a gentle simmer. Working quickly, pour the milk/egg mixture into the flour bowl and stir just until the batter comes together. Some lumps of remaining flour is okay. Carefully spoon the batter in large tablespoonfuls into the simmering broth, cover and cook for 10-12 minutes until cooked. You may need to flip them over 3/4 of the way through. Once the dumplings are firm, serve immediately.
Make chicken soup with the recipe of your choice. I'm too lazy to type one up.
In a medium pot over medium hear, melt 2 Tbl butter, when the bubbles start to subside add in 3 Tbl flour and cook until the flour starts to smell nutty. While whisking, slowly add 5 cups of the broth from the chicken soup. Simmer this mixture until it is thickened to the point where it will coat the back of a spoon. Turn off heat and allow to cool slightly. Whisk in 3 Tbl of heavy cream and salt and pepper to taste. At this point, if you like stir in some of the left over chicken from making the soup if you like.
In a bowl, mix together 1 cup flour, 1.5 tsps baking powder and 1/2 teaspoon salt. In a 2nd bowl, beat an egg and then stir in 1/2 cup of whole milk.
Return the broth to a gentle simmer. Working quickly, pour the milk/egg mixture into the flour bowl and stir just until the batter comes together. Some lumps of remaining flour is okay. Carefully spoon the batter in large tablespoonfuls into the simmering broth, cover and cook for 10-12 minutes until cooked. You may need to flip them over 3/4 of the way through. Once the dumplings are firm, serve immediately.