It’s always a good thing to have a lot of good recipes on hand using up some of that ubiquitous bird: the chicken. This Chicken and Herb Dumplings recipe is a good one when you only have a little extra or leftover chicken. My fireman thought this was a yummy and hearty Fall-time dish.
This is the first thing I made with the chicken that I cut up. I put all the pieces in the fridge and looked at all the meat still on that carcass, knowing that if I threw it away, a teeny part of my cheapskate soul would die. So I put it in a pot of water with some bay leaves and my stock-bound innards and made up a batch of chicken stock. After 20 minutes or so of simmering, I pulled out the carcass (let it cool for a few minutes) and picked off all the meat before returning the bones to the pot to keep simmering. All my pickin’s added up to about a cup of shredded chicken, just enough for a dinner for two! Plus, it was an added benefit that I had homemade chicken stock on hand for my next dishes. Win-win.
Serves 2-3 – cost approx $.92 per serving
- 2 Tbs butter
- 1 small onion, diced ($.19)
- 3 carrots, peeled and diced ($.19)
- 3 ribs celery, diced ($.29)
- 1/2 tsp paprika
- 3 1/2 cups chicken stock ($0 when you use homemade!)
- 1 cup shredded chicken ($.25)
- 1/2 tsp dry thyme
- salt and black pepper
- 3 cups Bisquick or other all purpose baking mix ($.50)
- 1 cup milk ($.18)
- 2 Tbs parsley, minced, divided use ($.12)
- 1 scallion, minced ($.08)
- garlic salt, to taste
- 1/2 cup sour cream ($.25)
Start by melting the butter in a large pot, then saute the onion, carrot and celery over medium heat for 5-8 minutes. Add in all the remaining ingredients in the first set and bring to a simmer.
Mix together all the ingredients (use only one Tbs of minced parsley, reserving the rest for later use) in the second set to make the dumplings. Drop the batter on top of the simmering chicken and vegetables in large spoonfuls. Cover the pot and reduce the heat to very low and cook for 12-15 minutes, or until the dumplings are fully cooked.
Using a slotted spoon, gently scoop out the dumplings, chicken and veggies and put onto a platter, leaving the broth in the pot. The final step is to make a little sauce out of the remaining broth. Add in the sour cream and reserved parsley and return to a simmer. Taste the sauce and add any salt and pepper, if needed. Spoon the sauce over the chicken and dumplings and serve. Yum!