dumplings is a delicious, comforting meal. It combines the best of chicken
noodle soup and chicken pot pie into a thick, rich dish that's low in fat and
high in protein. The easiest approach to this dish is to tackle it in three
stages. While the chicken is poaching in the first stage, you can dice
vegetables and prepare the dumpling dough to knock off 15 minutes from the
total time.” Kevin
stock over medium-high heat, in a medium Dutch oven or large sauce pan.
simmering, reduce heat to medium-low and reserve.
boneless chicken breast
excess fat from chicken and sprinkle lightly with salt.
in a large stock pot over medium-high heat. Once foaming subsides, add chicken
and sauté until browned, about 5 minutes each side.
chicken from pot and transfer to cutting board. When cool enough to handle,
2 inch sized cubes and place in pot with simmering chicken broth.
Raise heat to medium-high
and poach chicken until completely cooked, about 15
to 20 minutes. If you want, while the
chicken is poaching you can slice
vegetables and prepare the dumpling dough to further
reduce the overall prep
poaching, remove chicken from pot with tongs or slotted spoon, but leave stock
the pot and over low heat to simmer.
on a wire rack to cool. When cool enough to handle, shred into small pieces and
empty stock pot with reserved butter and chicken fat over medium-heat. Cook
onion, carrots, and thyme until soft, about 5 minutes. (The juices
released from the onion will
Add flour and
stir until it has absorbed the fat in the bottom of the pot. Reduce heat to
low and stir constantly for 2 minutes to prevent burning.
sherry, stirring to combine.
simmering chicken stock
Using a soup
ladle, slowly transfer chicken stock from medium pot into the large stock pot
vegetables. Stir to combine well. Add shredded chicken breast and bring to
9 ounces cake
flour (about 2 cups)
together cake flour, baking powder, and salt in a medium bowl.
minced fresh parsley
minced parsley, and melted butter. Combine with a dough whisk or wooden spoon
until it just comes together.
spoon, drop dumpling dough into stock pot in teaspoon sized drops. Each
will double or triple in size as it cooks.
Cover pot and
simmer until dumplings are cooked through, about 15 minutes. Note that the
dumplings should be steamed in the simmering liquid, not boiled. Therefore, it
is important to
use low or medium-low heat and you must keep the pot tightly
covered for the steam to cook
the dumplings. Do not open the lid to peak while
the dumplings are cooking.
minutes, remove lid and poke one of the dumplings with a toothpick to test if
it is fully
cooked. If not, cover and cook for 5 to 10 additional minutes.
minced fresh parsley leaves
salt, or to taste
ground black pepper, or to taste
parsley, heavy cream, salt, and pepper to taste. Stir and let cook for a few
soup bowls and serve.
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