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Chicken and Dumplings (Freezer-Friendly)

29 Jan

1

Serves: 6

Ingredients:
Chicken Base:

  • 3 Tbsp. butter, unsalted
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced
  • 1 leek, finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups homemade chicken stock or reduced-sodium chicken broth
  • 2 cups chicken, diced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper

Dumplings:

  • 2 Tbsp. butter, unsalted
  • 1 cup all-purpose flour
  • 1 tsp. coarse kosher salt
  • 1 tsp. baking powder
  • 2 Tbsp. chopped fresh parsley, plus more for topping
  • 1/2 cup whole milk


Directions:

Chicken Base:

  1. In a heavy pot, melt 3 Tbsp. butter over medium heat.
  2. Add onion, celery, carrots, and leek.  Cook 3-5 minutes until onions sweat.
  3. Add 1/4 cup flour and stir for 1 minute.
  4. Add chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.
  5. Stir in chicken until cooked thoroughly, ~5 minutes.
  6. Season with salt and pepper.
* Chicken base can be frozen for 3 months.


Dumplings:

  1. Mix flour, baking powder, salt, and parsley.
  2. Cut in butter.
  3. Stir in milk.
  4. Make 6 equal dumplings.

* Dumplings will keep frozen (uncooked) for 3 months.

DSCN2170 1. Wrap dumplings in wax paper.

DSCN21742.  Next wrap in tin foil.

DSCN21763.  Last place wrapped dumplings in a freezer bag.


To Serve:

  1. Heat the chicken broth mixture slowly on low heat until unfrozen, stir frequently.
  2. Increase heat to medium.  Add dumplings, cover, and cook for 12-15 minutes until dumplings are puffed and cooked thoroughly.

Chicken and Dumplings Label

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1 Comment

Posted by on January 29, 2013 in Entrees, Soup, Uncategorized

 

Tags: , , , , , ,

One response to “Chicken and Dumplings (Freezer-Friendly)

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