This dish always reminds me of my mother, she would cook this for us after a long day playing outside when it was cold. It is now one of my family’s favorites, my three year old loves to help me put the chopped vegetables in a bowl and mix the dumpling dough. The dumplings are light and fluffy after cooking but fill you up quickly, we eat this dish for supper and I still have at least two days of leftovers to take to work.
These dumplings are light as air but fill you up quickly, paired with thick chicken broth, and fresh vegetables, this recipe makes a filling meal the whole family will love.
1 cup cooked chicken (cubed)
2 Large carrots (sliced)
2 stalks celery (sliced)
32oz chicken broth
2 cups flour
1 tablespoon baking powder
3 tablespoons oil or butter
1 cup milk
Salt and Pepper
1 bay leaves
In a large gravy pan/deep skillet bring 3 cups water to boil, add carrots and celery. Cook for 5 minutes until tender, drain.
Add chicken broth, chicken, cooked vegetable and whole bay leaves to skillet and bring to a boil.
In a medium bowl mix flour and baking powder, cut in butter or oil, then mix in enough milk to make a thick dough.
Drop dough into the deep skillet in large tablespoons, there should be enough to cover the entire pan. Make sure you have enough broth in the pan, if there is too little, add water until you have two inches of liquid in the bottom.
Turn heat down to medium-low (enough so it will simmer), cover pan and cook for 20-25 minutes. Check if it is done by pulling one dumpling apart with a fork. The inside will be moist but cooked through. You will end up with fluffy and light dumplings in a thick chicken stew. Salt and pepper to taste.
Add whatever vegetables you like to this recipe, I often add frozen peas or green beans in addition to the carrots and celery.
You can use chicken bullion instead of broth, don't drain the water from the vegetables and add two cubes of bullion.