Chicken with Dumplings

Oddly enough, this is the first “chicken and dumplings” I’ve ever made where the dumplings weren’t matzoh balls. And it turns out I’m better with matzoh than flour – these were a little dense for my taste.

For the broth, I cut the breast and thigh meat away from a 5-lb chicken and put the remaining carcass (without skin) into the slow-cooker with a few carrots, 2 celery stalks, 1 onion, and a bit of salt. Filled with water and left it on low all day. When I got home, I scooped out the bones and veggies with a spider and added back the meat to simmer for about 30 minutes.

The dumplings were 1 1/2 cups flour, 1/2 cup grated parmesan, 1/4 cup parsley, 1 egg, and 1/2 a cup of milk. And salt and pepper to taste. I think next time I need to really beat the hell out of the egg before hand and mix them by hand instead of with a fork.

Into the strained broth goes a few sliced carrots, 2 sliced sweet potatoes, 1 diced onion, 2 pressed cloves of garlic. Simmer about 10 minutes. Add the cooked chicken (cut into bite size pieces) and 3 fresh turkey sausage links (out of their casings and squeezed into bite size pieces as well). Simmer another 10 minutes. Drop dumplings into soup, cover and simmer another 20 minutes. Add 4 cups torn swiss chard, cover and simmer 5 minutes or until chard is wilted. Top with parsley.

No picture today because my computer is refusing to acknowledge my camera – I’ll update this weekend if I have time.

Success!  Camera still unrecognized, but my card reader was.   iPhoto, why so fickle?

Chicken with Dumplings

Aside from the heaviness of the dumplings, this was a HUGE hit.  The broth was perfection in a bowl, and the addition of the sausage, chard, and sweet potatoes added just the right amount of interest without taking away from the comfort inherent in a bowl of chicken soup.

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