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Homemade Creamy Chicken and Drop Dumplings

Homemade Creamy Chicken and Drop Dumplings

I grew up with my grandmothers recipe for chicken and dumplings, which we always rolled out. The recipe has been passed down from generation to generation. There are no exact measurements when we make my grandmothers recipe, it is all from the heart. I have taught several of my good friends this recipe, so maybe in the near future I will do a video showing you all how to make delicious rolled chicken and dumplings the old fashion way, the way it was passed down to me. For now I am going to share this recipe for chicken and drop dumplings, which are different, but so tasty all the same. I came upon making these after watching a video of Sean Brock and his mother, he said he loves his mothers dumplings, in the video she shows how she makes them, again she does not measure out the ingredients. Her recipe was much simpler with only self rising flour and milk with shredded chicken in a simple chicken stock, I add a few more ingredients that make this recipe all my own. They can be time consuming, but they are so worth the time. Let me know what you think of my recipe, once you give it a try. 

Homemade Creamy Chicken and Drop Dumplings

Creamy Chicken Soup Ingredients

  • 1/2 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery (with leaves), diced
  • 3 medium carrots, diced
  • 1/2 cup plus 1 tablespoon self rising flour
  • 7 cups chicken stock, homemade or boxed
  • 3 sprigs flat leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 3/4 cups cooked chicken, diced
  • 1/2 cup heavy cream
  • 2 1/2 tsp dry sherry
  • 1 tbsp kosher salt
  • Freshly ground black pepper to taste
  • 2 tbsp fresh flat leaf parsley, chopped

Drop Dumpling Ingredients

  • 2 1/2 cups self rising flour
  • 3/4 cup milk, plus more if needed 
  • 2 tablespoons butter 
  • 2 large eggs 
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper to taste

Directions

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots, cook covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 more minutes.

Pour in the chicken stock and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme and bay leaf together with kitchen twine and add to the soup. Lower the heat to simmer and continue cooking for 15 minutes. 

Stir in the chicken and bring to a boil, whisk in the heavy cream, sherry and salt and season with pepper to taste. Remove and discard the herb bundle. Reduce to simmer and continue stirring.

Place the self rising flour for the dumplings in a bowl, cut in the milk, butter, and eggs into the flour, add additional milk if needed. The dough should be moist, but not to wet or dry. 

Turn the soup up to medium or medium high depending on your stove, you want it to come to a gentle boil. Be sure to keep stirring, so that it does not stick to the bottom of your pan. When the soup begins boiling, drop a spoonful at a time of the dumplings into the area that is boiling.  Continue to drop the dumplings in while stirring occasionally to avoid sticking to bottom. After you have all the dumplings in the soup, continue stirring for about 10 or 15 minutes, until the dumplings have had enough time to cook. When the dumplings are done, remove from heat and sprinkle the chopped fresh parsley and fresh ground black pepper over the soup, and serve.

Cerda-fied Delicious! Enjoy!

 

Homemade Butter

Homemade Butter

Savannah, GA

Savannah, GA