So I was feeling a bit under the weather last week, sniffling around with a sinus cold and slight fever. When I get sick, there are few things that make me feel better and food wise, they are all rich in chicken stock. I dug around in the freezer knowing I had a left-over container of my favorite get-well good-for-all chicken soup, one that I made a while back but forgot to post. It is rich in antioxidants and vitamins and even has a jalapeno pepper in it to get the head opened up. But there was no container left. Now, the last thing a sick person feels like doing is making a big ol’ pot of soup, so I reached in the cabinet and found my favorite friend, chicken noodle and was contempt as could be. But the thought of homemade chicken something-or-another just got to me and the next day, I found myself making another favorite, chicken and dumplings.
Since I felt a tad better, I decided to roast the chicken, otherwise I would have bought one at the deli already roasted. I did use frozen dumplings though, didn’t quite have the urge to roll out and dry my own. The recipe is really similar to one I posted long ago, Pork Roast, Chicken & Dumplings and that one is rather tasty with the addition of pork roast. Try it and you will see why.
This quick version is so easy, even a sick person can and will feel like making it. The latter recipe has vegetables that add a powerful dose of vitamins, minerals and antioxidants. It is the version I made. Enjoy!
Chicken and Dumplings
the Quick Method, when you’re really sick
1 whole deli-roasted chicken
2 quarts chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 bag veg-all
1 package frozen dumplings
Salt & pepper to taste
Remove skin and de-bone the chicken. Tear chicken into bite size pieces. Any juice that is in the package of roasted chicken, add to a large stock pot along with the bones, chicken stock, herbs and veg-all. Bring to a boil and simmer for about an hour.
Pour stock through a colander and discard the vegetables and bones. Place stock back into the pot and bring to a boil. Add the frozen dumplings one at a time, bring back to a boil and simmer on low for about an hour or until tender and swollen stirring every so often. Stir in the chicken, add salt and pepper to taste, heat and serve.
the longer but Healthier, Better-for-You Method
1 whole broiler/roaster or chicken pieces of choice (I used a large package each of breast and thighs)
Salt, pepper, garlic powder
2 quarts chicken stock
1 quart water
1 large potato, cut into 1-inch chunks
1 bunch bok choy, washed and halved
3 ribs of celery, cut in half
2 carrots, cut in half
1 onion, sliced in quarters
1 tablespoon fresh thyme or 1 teaspoon dried
1/2 tablespoon fresh rosemary or 1/4 teaspoon dried
1/2 tablespoon fresh basil or 1/4 teaspoon dried
Dash of dried sage
1 bay leaf
Homemade dumplings or frozen
3/4 cup milk
1/2 cup flour
Season the chicken with salt, pepper and garlic powder and roast in a 375 degree F. oven until done. Remove and let cool.
Meanwhile, add the chicken stock and water to a large dutch oven or stockpot along with everything else but the last three listings. Bring to a boil and simmer on low for about an hour.
Remove skin and bones from the chicken and place bones into the stockpot, cover and simmer another hour or so. Tear the chicken meat into bite size pieces and put aside.
Strain the solids from the broth using a fine mesh colander or strainer and return broth to the stockpot. Taste the broth and add salt if needed. Return to a steady boil.
Add the dumplings to the simmering broth, one at a time and simmer on low until dumplings are done, 30 to 45 minutes. Stir the bottom every so often to prevent sticking.
Mix the milk and flour together and slowly stir into the pot. Add the chicken and bring back to a gentle simmer. Stir until thickened. Season with salt and pepper as needed.
Serve with hot biscuits or cornbread.