“Dumpling” is one of my favorite words. I love the way it sounds…cute! And, I love a good dumpling.
You’ll thank me. Just trust me on this one.
JULES’ CHICKEN & DUMPLINGS
1 whole chicken
2 qts chicken stock
1 strips bacon, diced
1-2 tbsp olive oil
2 yellow onions, diced
1 bunch carrots, diced
1 bunch celery, diced
2 tsp dried basil, divided
1 pinch crushed red pepper flakes
1 tsp cumin
1/2 tsp cider vinegar
Kosher salt to taste
• Place whole chicken in a large stock pot with 2 qts of chicken stock. Add 1 tsp House Seasoning and 1 tps basil. Bring stock to a boil, cover, reduce to very low simmer and cook for 1 hour.
• In dutch oven saute’ bacon over medium heat till browned and fat is rendered. Add 1-2 tbsp olive oil and add diced vegetables. Saute’ till vegetables begin to caramelize. Reduce to low simmer.
• Remove chicken from the chicken stock and set aside to cool until able to handle.
• Pour chicken stock from large stock pot into the dutch oven. Add remaining basil, crushed red pepper flakes, cumin and vinegar. Combine and reduce to low simmer. Test broth for seasoning.
• Remove the chicken meat from the bones and shred into bite-sized pieces. Add chicken meat to dutch oven and bring a boil, then quickly reduce heat to a simmer. Let simmer for 30 minutes or until flavors have combined.
2 cup purpose flour
4 tsp baking powder
2 tsp sugar
1 tsp salt
6 tbsp butter
1 cup milk
• Combine flour, baking powder, sugar, and salt in a food processor. Add cold butter and pulse just until crumbly. Add milk to make a soft dough.
• Drop by spoonfuls into simmering chicken soup. Cover and simmer for 15 minutes. Do NOT lift the lid. You’ll be tempted, but don’t.
Note: The flour of the dumplings will thicken the soup. This recipe makes a lot of dumplings, but you will thank me.