Y’all I don’t know what is up with this late winter/early spring cold season but its been brutal in our house. BRUTAL. We’ve been sick on and off now for about, oh, 1,000 weeks and I’m so sick of chicken noodle soup that I couldn’t stand to make another pot of it so what do you do? I made this pot full of creamy delicious chicken and dumpling amazingness. That is a technical term, FYI. It’s got all the feel good things that chicken soup has but is creamy and amazing. It’s also one of the things that will get everyone to run to the table with their napkins tied around their necks. It’s also really lovely for these crazy cold days we’re having for mid-May in the Berkshires. A nice bowl of warm loveliness on this cold spring day.
When I’m feeling particularly under the weather I throw in a few pinches of Turmeric because its fantastic for ailments and tastes lovely.
Recipe adapted from Martha Stewart
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, diced
- 2 carrots, diced medium
- 3 cloves of garlic, minced
- 2¼ cup all-purpose flour, divided
- 3 cups chicken broth
- 2 cups diced cooked chicken
- Salt and pepper ( Or my house seasoning!)
- 2 teaspoon baking powder
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1 cup whole milk
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add ¼ cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.