This past week we had something that doesn’t come often to north Texas – snow. This is a really big thing here as we don’t have any infrastructure for managing snow such as the armies of snow plows that cities to the north of us have. Likewise, most residents don’t understand how to drive in snowy weather because it just doesn’t happen often. And because of that, we have people from those areas laugh at us because we aren’t accustomed to it. However, what our northern neighbors don’t understand is that when we get snow, it doesn’t stay that way for long… we usually get warm enough for it to melt during the day and then re-freeze at night to form “black ice” on our roads, turning them into an ice skater’s dream (and a driver’s nightmare). I’m fortunate enough to be able to work from home if necessary, and since I don’t enjoy skating with my car or otherwise, I stay home where it’s relatively safe.
But enough about our weather. The reason I mentioned it was to emphasize that we’re very much into the season of wanting dishes that are hearty and filling to keep us warm. And since I’m excited to use my new Dutch oven, I decided to try out another classic – chicken and dumplings. I found several recipes, and thought this one was sort of middle-of-the-road in ingredients and complexity.
The only spices used in this dish is poultry seasoning, which is a blend of several common spices including sage, thyme, rosemary, and marjoram. While those do provide a good base of flavor, and the dumplings are delicious and filling, my taste testers and I agreed it seems to come up a little short on the “hearty” part of “hearty and filling”. Perhaps it’s because it finishes as more of a broth-base soup than I expected, and I do offer a couple of suggestions for thickening it on the recipe notes. Personally, I’ll probably make it again, but during a warmer time of the year than winter.
Adapted from The Cookin’ Chicks
Dutch Oven Chicken and Dumplings
Description
A good chicken and vegetable soup base with homemade dumplings, recommended for slightly warmer times of the year.
Adapted from The Cookin' Chicks
Ingredients
Soup
Dumplings
Instructions
Soup
-
Heat olive oil in a Dutch oven over medium heat. Add chicken and 1 tsp of poultry seasoning. Cook until the chicken is no longer pink.
-
Add the carrots and celery to the Dutch oven and cook for 2-4 minutes. Add chicken broth and remaining poultry seasoning and stir to combine.
-
Cover and simmer for 25 minutes. At the end of the cooking time, add the heavy cream and stir to combine. Do not turn the heat off.
Dumplings
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In a medium bowl combine flour, baking powder, egg, milk, salt, and parsley. Stir until the mixture becomes a thickened batter.
-
At the end of the soup cooking time, drop batter by the spoonful into the soup and cook for 6 to 9 additional minutes. Serve immediately.
Servings 6
Serving Size 1 1/2 cups (12 oz) with dumpling
- Amount Per Serving
- Calories 258kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3.8g19%
- Cholesterol 78mg26%
- Sodium 918mg39%
- Potassium 385mg11%
- Total Carbohydrate 20.8g7%
- Dietary Fiber 1.5g6%
- Sugars 2.2g
- Protein 19.4g39%
- Calcium 95 mg
- Iron 2 mg
- Vitamin D 320 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- As written, this is a thin broth-base soup. Possible options if a thicker soup is desired:
- Make a slurry of 2 tbsp cornstarch and 2 tbsp cool water, then add to the soup near the end of cooking.
- Add 1/4 cup flour with the carrots and celery, and cook together before adding the chicken broth (essentially making a form of roux).
