THE ULTIMATE CHICKEN AND DUMPLINGS

There is one recipe you need to know how

to make whether you live north or south of

the Mason Dixon line.

That would be a good and savory Chicken and Dumplings.

The key to any Chicken and Dumplings is the heartiness of the broth.

This is THE very soup to get you through those cold winter

months and is especially good for a bad cold 

or a day when you just feel "punk."

THE ULTIMATE CHICKEN AND DUMPLINGS

2 T. butter

2 T. olive oil

1 large yellow onion

4 stalks of celery

1 package of carrots, peeled and diced

2 cloves garlic, minced

1 T. parsley

1 t. dried sage

64 ounces of chicken stock

1 bay leaf

Salt and Pepper to taste

3 chicken thighs, boneless and skinless

3 chicken breasts, boneless and skinless

Rotisserie poultry seasoning

Place chicken thighs and breasts in a large dutch oven. Sprinkle with salt, pepper, garlic powder and rotisserie seasoning. Drizzle with olive oil and bake, covered, in a 325 degree F. oven for 45-60 minutes. Remove from oven and cut into large bite sized pieces. Set aside.

Meanwhile, in a large Dutch oven , melt butter and olive oil . Saute chopped celery, carrots, onion and garlic for about 5 minutes. Add parsley and sage. Pour in the chicken stock and bay leaf. Cover and simmer for 30 minutes. Add the chicken, then salt and pepper to taste. 

The Dumplings

1 cup flour

2 t. baking powder

1 t. sugar

1/2 t. salt

1/2 t. poultry seasoning

2 T. butter

1/2 cup milk

Mix all dry ingredients in a  mixing bowl.

 Cut in the butter with a pastry cutter.

When this mixture resembles fine crumbs,

add the milk and stir until combined.

When ready to serve your soup,

drop the dumplings by spoonfuls into simmering broth.

Cover and allow to simmer for about 10-15 minutes. 

Oh, this soup will make you feel so much better.

I promise, it's going to be one of the best

dinners to come out of your kitchen all winter long.

Y'all enjoy!

Stay Cozy!!

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