Comfort Food: Chicken and Dumplings

For her last night at home before leaving for college, my daughter requested her favorite home-cooked meal:  chicken and dumplings.

This is my variation of the Cracker-Barrel chicken ‘n’ dumplin’ recipe from Todd Wilbur’s Top Secret Restaurant Recipes. It can be made in a pot on the stovetop or in a 4-quart roaster oven set at 200. Sometimes I add 2 cups frozen mixed vegetables to the broth; this is not included in the nutrition label for the recipe.


Chicken & Dumplings

Makes 6 servings

4 cups chicken broth
2 cups cooked, cubed chicken
1/4 tsp dried thyme
1 tbl dried minced onion
1 tsp minced garlic
1 tbl dried parsley (or 1/4 cup chopped fresh parsley)
1 tsp dried rosemary
1 tsp black pepper
1 bay leaf
1/2 tbl lemon juice

ckn dumpling dough 1DUMPLINGS:
2 cups flour
1 tbl baking powder
1 1/4 tsp salt
1 cup PLUS 2 tbl milk

1. Make gravy and set to simmer.
2. Mix dumpling dough and let rest 10 minutes.
ckn dumpling dough 23. Roll dough to 1/2-inch thickness.
4. Cut dough into 1/2-inch squares. Drop into gravy.
5. Simmer 20 to 30 minutes until thick. Stir often.

Nutrition note:  I use homemade chicken broth in this recipe, so the actual sodium values are much lower.

LABEL chicken and dumplins

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