CHICKEN SOUP FOR THE SOUL FILETYPE PDF

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Jump to Recipe - Print 4. The fresh thyme in the perfectly fluffy dumplings sets it over the edge! This, my friends, is comfort food at its finest. Between the fluffy dumplings with a biscuit-like texture, the juicy, tender shredded chicken, and the creamy, thick broth, this easy recipe will have you and your whole family literally RUNNING to the dinner table!

From-scratch taste in a fraction of the time Traditionally, chicken and dumplings is a labor-intensive process, involving boiling an entire chicken to make stock, waiting for it to cool, and de-boning it, not to mention making dumpling dough by rolling and flattening out biscuit dough. It makes a mess and takes hours. I wanted to make a version of chicken and dumplings that was fast and easy to make but used as few pre-made, processed ingredients as possible.

Easy peasy. It cooks up super fast in only one pot! Tip: use the rib AND the leaves from the celery, if you have them. The leaves are packed with flavor! Then, sprinkle some flour on the veggies and stir around to coat, and add some chicken stock and bring to a boil. The flour will help thicken the gravy-like broth to a perfect consistency. While the soup is coming to a boil, mix the dumpling dough: flour, salt, baking powder, fresh thyme, melted butter, and milk. Once the soup comes to a boil, add some milk and the cooked chicken to the pot.

Add scoops of the dumpling dough to the broth, cover the pot, and simmer for 15 minutes. Told you that was easy. Some of the flour from the dumpling dough will also seep into the broth, thickening it a bit more, and it will also thicken as it cools some.

The first is a flat dumpling- the dough is rolled out and cut, then dropped in the soup. The other kind of dumpling is more biscuit-like: fluffy, round balls of dough that expand and cook after being dropped in the soup.

This chicken and dumplings has the fluffy kind of dumplings. If whole grains are super important to you, you can try a combination of half white and half whole wheat flour. Use a cookie scoop to scoop the dough into the soup. This will ensure that all the dumplings are evenly sized and fairly round. No peeking! Keep the lid on for 15 minutes while the dumplings cook. Looking for more easy comfort food recipes?

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Jump to Recipe - Print 4. The fresh thyme in the perfectly fluffy dumplings sets it over the edge! This, my friends, is comfort food at its finest. Between the fluffy dumplings with a biscuit-like texture, the juicy, tender shredded chicken, and the creamy, thick broth, this easy recipe will have you and your whole family literally RUNNING to the dinner table! From-scratch taste in a fraction of the time Traditionally, chicken and dumplings is a labor-intensive process, involving boiling an entire chicken to make stock, waiting for it to cool, and de-boning it, not to mention making dumpling dough by rolling and flattening out biscuit dough.

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