With the ice and snow comes cold and flu and we tend to believe that fresh, all natural food is just as good a remedy as any medicine. Everyone knows that homemade chicken soup is the very best cure all and tonight we're taking it to the next level with homemade Chicken and Dumplings. It will only take 90 minutes to brew up this steaming pot of healthy goodness. We recommend it for all that ails you.
90 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, diced
1 cup chopped carrots
1 cup chopped celery
2 tsp. salt
2 tsp. black pepper
1 1/2 pounds bone-in chicken thighs (skin removed)
6 cups water
1 chicken bouillon cube (We like Knorr.)
2 Tbsp. cornstarch + 2 Tbsp. cold water
Dumplings (Recipe below)
Dumplings
2 cups all-purpose flour
1 tsp. salt
1 tsp. pepper
1 cup ice water
Make Dinner:
Heat olive oil in a large dutch oven over medium heat. Add garlic and onions. Sauté for 5 minutes. Add carrots and celery and sauté another 5 minutes. Remove skin from chicken and sprinkle meat with salt and pepper. Add chicken to pot. Increase heat to medium high. Stirring often, sauté 5 minutes more. Add water and chicken bouillon and bring soup to a boil. Reduce heat to medium low and simmer soup for 1 hour.
While soup is cooking blend cornstarch and water in a small bowl to create a slurry. (Chef's Note: A slurry is equal parts cornstarch and water. It is used to thicken sauces, soups and pie fillings.) Add slurry to soup and increase heat to medium high. Stir soup frequently until it begins to thicken, about 5 minutes.
Combine ingredients for dumplings in a medium mixing bowl. Blend flour, ice water, salt and pepper quickly using fingers to create a ball of dough. Do not over mix. Using bare hands, roll dough into 1/2 inch balls. Drop balls into soup and cook for 3-4 minutes, stirring gently. Serve Chicken and Dumplings in large soup bowls.
90 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, diced
1 cup chopped carrots
1 cup chopped celery
2 tsp. salt
2 tsp. black pepper
1 1/2 pounds bone-in chicken thighs (skin removed)
6 cups water
1 chicken bouillon cube (We like Knorr.)
2 Tbsp. cornstarch + 2 Tbsp. cold water
Dumplings (Recipe below)
Dumplings
2 cups all-purpose flour
1 tsp. salt
1 tsp. pepper
1 cup ice water
Make Dinner:
Heat olive oil in a large dutch oven over medium heat. Add garlic and onions. Sauté for 5 minutes. Add carrots and celery and sauté another 5 minutes. Remove skin from chicken and sprinkle meat with salt and pepper. Add chicken to pot. Increase heat to medium high. Stirring often, sauté 5 minutes more. Add water and chicken bouillon and bring soup to a boil. Reduce heat to medium low and simmer soup for 1 hour.
While soup is cooking blend cornstarch and water in a small bowl to create a slurry. (Chef's Note: A slurry is equal parts cornstarch and water. It is used to thicken sauces, soups and pie fillings.) Add slurry to soup and increase heat to medium high. Stir soup frequently until it begins to thicken, about 5 minutes.
Combine ingredients for dumplings in a medium mixing bowl. Blend flour, ice water, salt and pepper quickly using fingers to create a ball of dough. Do not over mix. Using bare hands, roll dough into 1/2 inch balls. Drop balls into soup and cook for 3-4 minutes, stirring gently. Serve Chicken and Dumplings in large soup bowls.
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