What’s Cooking In SG’s Kitchen? Ryker Suicide’s Chicken Soup and Dumplings
Jan 2012 16

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Chicken Soup and Dumplings

Posted In All Things SG,Blog,Food & Drink

by Ryker Suicide


Yesterday I made my momma’s recipe for Chicken and Dumplings. I’ve changed it a little bit over the years, but its one of my favorite comfort foods. Especially on a cold day in the winter when I can’t stand the thought of going outside :) Enjoy! – Ryker Suicide

Ingredients:

  • 1 lb chicken breast
  • 1 lb chicken thighs (skins removed)
  • 1 carton of chicken stock (home made is even better)
  • Fresh Parsley
  • Fresh Thyme
  • 2 1/4 cups of Bisquick
  • 2/3 cup of milk
  • Salt & pepper
  • 1 1/2 TBS Poultry Seasoning
  • Flour (for dredging)
  • 2-3 cups of water
  • 1/2 TBS Garlic powder
  • 1 bag baby carrots (chopped)
  • 1 bunch of celery (chopped)
  • 2-3 small onions (2 onions chopped, 1 grated for dumplings)
  • Olive oil

Directions:

Heat large pot with olive oil over medium-high heat. Pat chicken dry and make sure skins are removed from breasts. Dredge in flour, poultry seasoning, about 1/8 cup of chopped fresh parsley and thyme, garlic, salt and pepper. Brown chicken in pan, After chicken is browned, add vegetables and 1 cup of water, cover pot immediately and turn heat down to medium low. Let chicken/veggies cook for about 15 minutes.

Add another cup or two of water until chicken is JUST covered. Allow to cook about 20 minutes, flip chicken/stir veggies. Add chicken stock and 1/2 cup of chopped parsley, and 3-4 sprigs of chopped thyme. Add salt and pepper to taste. Cover pot again and allow chicken/vegetables to cook another 20 minutes or so until chicken is fork tender. You may have to turn the heat up to medium after adding stock. While you are allowing chicken to cook last 20 minutes, start on your dumplings.

In a mixing bowl, mix milk and Bisquick. Add grated onion, salt, pepper, and fresh parsley. Mix well. Remove cooked chicken from pot and cool. In near boiling broth, add dropfuls of dumplings to pot. When they float to the top they are ready. For a thinner broth, go easy on dumplings as they will thicken up the broth. Alternatively, you can cook them separately if you like a lot of dumplings. (I prefer a thicker broth for this dish.) If you are not familiar with making dumplings, I suggest testing one or two first to make sure they are at your preferred consistency. For thicker dumplings, add more Bisquick, for lighter, add more milk (not much!). Dumplings are always an experiment. You can also add potatoes to your dumplings as well. After dumplings are in your broth, turn heat down to low. When chicken is finished cooling, pull it off of bone and into bite sized pieces. I even shred some of it, but this is all to preference. Add to soup, and enjoy!

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