Tuesday, February 9, 2010

Ok, yeah.

That didn't happen. Instead of working out, I just ate a bowl of leftover chicken and dumplings from the other night. It was delicious. Recipe, you ask? Why sure!



5-6 Boneless skinless chicken breasts


8 cups of chicken broth (I just make it with the granules)

½ lb. baby carrots (about one little bag) OR whole carrots, cut into slices

¼ tsp. (rounded) all-spice

½ Cup half and half (can sub. Whole milk)


2 cups flour

2 ½ tsp baking powder

1 tsp. sugar

¼ tsp. salt

3 Tbsp butter or margarine, melted



Cut up chicken breasts into bite-size pieces. It’s ok if they are still a little frozen, if your fingers can handle the cold. Put about a cup - 1.5 cups of flour in a big ziplock bag, along with salt and pepper to taste, and shake the chicken pieces in it until they are covered. Dump the whole bag into a very big soup pot, with a bit of Pam in the bottom of the pan if it’s not non-stick.

After the chicken has browned, add the carrots, along with the chicken broth, to the pot. Bring it almost to a boil, then turn the pan on low to medium-low, cover, and simmer for about 45 minutes to one hour with the lid on, until the chicken and carrots are cooked through.

You can make the dumplings while you are waiting. To do that, mix the first four ingredients well, then fold in the butter, making sure to get it throughout the mixture, so it makes a kind of coarse meal. If you need to add more butter to make it look right, do that. Then, add enough milk to make it into a soft dough, like biscuits. Flour a surface, roll out the dough, and cut them into about ½ inch biscuits. I like to use a small glass to do it, so they aren’t too big. Flour them as needed so they don’t stick together, and keep the remnants to throw in as well.

After soup has simmered long enough, mix in the half and half and the all-spice. Drop the dumplings in, trying not to overlap them too much. Cover and simmer for 15 minutes more. It will smell SO GOOD. The pot will probably be spitting all over your stove. You must resist the urge to open the pot before the 15 minutes is up, so to allow the dumplings to cook. When time’s up, bon appetite! Be really careful, because it will be VERY hot. You may want to put the soup in the bowls and let it cool for a minute before serving. I hope you like it!

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