Prep 20 mins
Cook 1 hr 15 mins
From scratch recipe for a simple and light meal in a pot. The dumplings are the best biscuit-type dumplings I've ever tried. Using a fat separator eliminates a lot of the calories and heaviness. Most of the time involved is for simmering the stock so you can be off doing other things.
- 3 lbs chicken pieces
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 sprigs parsley, plus more for garnish
- 1 1⁄2 teaspoons coarse salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 dash cayenne pepper, to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- Stock: Place all ingredients in a Dutch oven and add enough cold water to cover; bring to a boil; reduce heat to simmer, cover and cook 1 hour, until tender.
- Remove chicken, and set aside to cool; discard bay leaves and strain stock into fat separator; set strained vegetables aside; return strained, separated stock to pot, adjust seasoning and bring to a slow boil; remove chicken from bones, discarding skin, set aside.
- Dumplings: Combine dry ingredients and make a well; add milk and stir just to combine; drop by measuring tablespoon into slow-boiling stock; cover and cook 10 minutes.
- Return vegetables and chicken to pot and reheat, about 5 minutes; ladle into shallow soup plates and garnish with parsley.