Tuesday, January 29, 2013

Chicken and Dumplings

Doesn't the name of tonight's dinner just sound comfortable? Chicken and Dumplings. I found this recipe on RealSimple.com. I prepared this on Sunday and tonight when I got home I made the dumplings. I have never made dumplings that were this light. We both had 2 helpings. And I am very glad I have leftovers for lunch!

3  tablespoons  unsalted butter
2  carrots, halved lengthwise and cut crosswise into 1-inch pieces
1  stalk celery, cut into 1-inch pieces
1  leek (white and light green parts), halved lengthwise and sliced crosswise
1 1/2  cups  all-purpose flour, spooned and leveled
6  cups  low-sodium chicken broth
1/2  cup  dry white wine
kosher salt and black pepper
1  rotisserie chicken (2 1/2 to 3 pounds), meat shredded
1/4  teaspoon  baking soda
1/2  cup  sour cream
1  large egg, beaten
2  tablespoons  chopped fresh dill

Melt the butter in a large pot over medium heat. Add the carrots, celery, and leek and cook, stirring occasionally, until tender, 6 to 8 minutes.

Sprinkle with ½ cup of the flour and cook, stirring, for 1 minute (do not let it darken).

Stir in the broth, wine, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Add the chicken and reduce to a simmer.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and ¼ teaspoon salt. Stir in the sour cream and egg.

Drop full tablespoons of the dough into the stew and cook, covered, until the
Sprinkle the soup with the dill before serving.

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