And because it’s “BISCUIT” week, bridging into BREAD week, I thought I should actually make some ‘merican-style biscuits. Well, dumplings, really.
I’m making chicken and dumpling soup* for dinner and felt it only proper that I make the dumplings from SCRATCH! It’s so easy, why wouldn’t you?
- 1 c. flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 T butter
- 1/2 c. milk
Mix the dry stuff together, then cut in the butter until it’s crumbly. Add the milk and stir it into a sticky dough. Drop into the simmering soup.
So now you’re going, OK, but what about the soup? OK, I’ll share that, too. First I found a recipe that didn’t call for “open a can of cream of chicken and a can of cream of celery.” That’s just cheating. And kinda gross. So I found this “from scratch” recipe and made a couple of small modifications.
- 4 tablespoons butter, divided
- 2 carrots, diced small
- 2 stalks celery plus their leaves, diced
- 1 onion, diced
- 1 1/4 cup flour, divided
- 4 cups chicken broth
- 1 cup whole milk, divided
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), plus more for garnish
- 2 cups cooked diced or shredded chicken
- extra salt and pepper
There are reasons I made a couple of edits; I was trying to cook something that didn’t require me going to the store. Between rising costs of living and TAXES is this state, I figured it might be wise to cut back on the food budget where I can, but also, I go to the store every damn day. I wanted to skip a day.
I used a bag of frozen chicken tenderloins for the meat portion of this meal because it’s what I had on hand. I microwave-thawed (partially) the chicken so I could cut it into bite-size pieces and put them into the skillet to brown. I dumped that into the crock pot.
Instead of using fresh carrots, celery and onion, I found two bags of frozen stew vegetables that included carrots, celery, pearl onions and potatoes in it. I also found a bag of frozen peas and added about 1/2 cup of those. I put those into the skillet to thaw a bit more–I had them in the microwave to thaw a little, but they were still mostly frozen, so into the skillet it goes. I added a bit of butter to make it more awesomer. Dumped that into the crock.
Took a carton of chicken broth and dumped that into the skillet to heat through, and took 1/4 cup of flour, slowly mixing the broth in it to make it into a thin paste, then poured that into the broth. Pro-tip: If you dump the flour straight in, you will end up with lumps. Poured that into the crock.
It looked too thin. I took a stick of butter (to make it mass-awesome), and put it in the skillet to get melty. Then added in about 1/2 cup flour, a bit at a time, to make a roux. I didn’t let it get too brown before adding about a cup of milk to the roux, a little bit at a time. Added some salt & pepper, thyme, garlic and rosemary, then into the crock it went.
Set it on low for 3 hours. 30 minutes before serving, I made the dumplings and dropped tablespoons full into the soup, put the lid on and let them steam. Serves 4 super-hungry adults or 6 moderately hungry people or a lot more people on a strict diet.