This evening’s supper was a two-fer; I put on some chicken and dumplings for tonight, and while that was cooking, I started a pot of chili for tomorrow night. (I have pies to bake tomorrow!) This is a really good idea if you’ll be making a meal that reheats well, because you’re already spending all that time in the kitchen, anyway.
But today, it’s all about the chicken and dumplings. This version is much faster than the traditional version, and also much healthier. Yes, some oil and butter are required for sautéing, and for mixing with the flour to form the roux to help thicken the broth. Otherwise, it’s all veggies, canned broth, and boneless, skinless chicken, so it’s actually like a thicker soup. Simmering the broth with the veggies and cooking the chicken in the broth gives it this slow-roasted flavor, so the broth tastes homemade. I love it. I think I might make this every time it snows this winter.
This recipe is based on one by Rachael Ray (although I think it’s only a 30-minute recipe if you like your chicken raw). I’ve made this with biscuit mix dumplings, homemade dumplings, and no dumplings. Tonight I cheated and threw in some store-bought gnocchi, and the hubby says they’re the best dumplings of all.
Chicken and Gnocchi Dumplings
1 lb. boneless, skinless chicken, cut in small chunks
1 potato, peeled and cubed
2 carrots, peeled and cubed
1 medium onion, chopped
1 stalk celery, chopped
1 Tbsp. olive oil
2 Tbsp. butter
1 bay leaf
Salt and pepper
1 tsp. poultry seasoning
2 Tbsp. flour
1 quart (32 oz.) chicken broth
1 c. store-bought gnocchi (dry or frozen)
4 Tbsp. fresh parsley, minced (or a few teaspoons dried)
Additional salt and pepper, to taste
1. Heat a large pot over medium-high heat. Add oil, butter, veggies, and bay leaf. Cook 5 minutes, stirring frequently.
2. Season the mixture with salt, pepper, and poultry seasoning. Add flour to the pan and cook 2 minutes.
3. Add broth to pan, scraping up any bits on the bottom of the pan. Add the chicken and stir. Reduce heat to medium, cover, and cook 10 minutes, or until chicken is cooked through and potatoes and carrots are tender.
4. Add gnocchi and cover. Cook 4-5 minutes, or until gnocchi start to float to the top.
5. Stir in parsley. Season with additional salt and pepper, to taste.