If you want a cheap, healthy and hearty dinner this is for you. Made entirely from scratch and not one of the ingredients is hard to pronounce or a chemical created to preserve freshness. This is always a huge hit at my house and one of my go to recipes, and when we had guests visiting from Poland I chose this recipe to give them a taste of America.
Of course I start with Butter and olive oil. I recently read that you should heat the pan up first then add the fat, so I did that a few weeks ago and forgot about the pan because I couldn’t smell the butter browning or the smell of the oil heating up. I thought it would still be fine to add the butter after the pot had been on the stove for about 45 minutes. It was not ok. You would not believe how fast butter can turn black and fill your house with smoke and set all the smoke alarms off while you have all the windows open in the middle of winter. So now I don’t do that any more, maybe when I don’t have kids I’ll try it again… who am I kidding I’ll still be forgetful. But you are welcome to heat the pan first and then add the butter and oil but I recommend adding butter and oil and waiting for the butter to melt. Then add garlic, onion, and carrot and cook until onion begins to turn translucent.
Add 4 cups of chicken broth and three cups of chopped chicken or frozen chicken pieces, and cover and cook
After the chicken has cooked take it out and chop it and return it to the pot to cook on medium low for 5 minutes if the chicken is in pieces or 15 if whole frozen pieces.
Add 1/2 cup cream
Now for the fun, it’s time to make the dumplings. I like a lot of dumplings. So you can half this recipe if you like a normal amount. Start by adding 2 cups of flour, 4 teaspoons baking soda, 1 teaspoon salt, and 4 teaspoons of sugar and mix. Then add the 4 Table spoons chopped butter by rubbing it together with your fingers until it looks and kinda feels like damp sand. Next add one cup of milk and mix.
Next drop big spoonfuls of the dumplings into the soup-like creation you have made. of milk and mix and drop big spoonfuls of the dumplings into the soup-like creation you’ve made.
Cover and let it simmer on low for 10 minutes. Do not do what I did when making this and start playing with toy airplanes with your 2 year old and your husband until the bottom is black:) We still all ate, and I’ve heard the fat from the cream coats your taste buds and it’s harder to taste the burnt smell…so if your prone to forgetting food, add some cream!!
Next, Enjoy a big bowl of the most American dinner.
- Start by heating the butter and olive oil in a Dutch oven or pot
- Add the onion, 2 carrots, and 4 cloves of garlic or 1/2 teaspoon garlic powder and cook until the onion is turning translucent
- Add the 4 cups broth and 3 cups chicken. ( I cooked chicken tenders and chicken thighs frozen and whole for 15 minutes took it out, chopped it up, and added it back in . You could just add rotisserie chicken chopped and cook for 5 min.
- Add the 1/2 cup cream, stir and turn the heat down and start making the dumplings.
- In a bowl add 2 cups flour, 4 teaspoons baking soda, one teaspoon salt, and two tablespoons sugar. Mix
- Add in the chopped butter and rub the butter with the flour between your fingers until the flower feels like damp sand
- Add in the cup of milk and stir
- Place 2 inch diameter (ish) scoops of the dumpling mixture in the pot and place lid on top and cook on low for 15 minutes.
- Serve and Enjoy!!
- 2 Tablespoons butter ( for sautéing)
- 2 Tablespoons Olive oil (for sautéing)
- 1 onion
- 4 cloves of garlic or 1/2 teaspoon of garlic powder
- 2 carrots
- 4 cups of chicken broth
- 4 Tablespoons chilled butter cut into 1 cm cubes
- 1/2 cup of cream
- 2 cups of all purpose flour
- four teaspoons baking soda
- one teaspoon salt
- two tablespoons sugar
- one cup milk