Comfort food can be a very simple thing, such as a cupcake from a bakery. It can also be a labor of love, like chicken & dumplings. My version of this classic is a bit different then most others I’ve seen… Since we don’t eat celery in our house, I use green apple in my mirepoix. I also like to add a little vermouth in the broth and make the dumplings with yogurt. The smell while it is cooking is wonderful, I am generally starving by the time it’s ready… Someday I’ll wait until it’s cooled enough to eat without burning my mouth. Someday!
- 1 (3 to 4 lb) whole chicken
- 2 carrots, washed and cut into chunks
- 1/2 tart green apple (granny smith), washed and cut into chunks
- 1/2 large onion, cut into chunks
- 1/4c dry white vermouth or wine (optional)
- 1 tsp dried thyme
- 1 tsp rubbed sage
2 bay leaves
- 32 fl oz low sodium chicken broth
- Cold water
- 1 TBSP butter + 1 TBSP olive oil
- 2 carrots, peeled & diced
- 1/2 tart green apple (granny smith), peeled & diced
- 1/2 large onion, diced
- kosher salt & freshly ground black pepper to taste
- 1/2c of plain yogurt
- 1/2c milk
- 2 eggs
- 2c all-purpose flour
- 1 TBSP baking powder
- 1/2 tsp kosher salt
- 1/8 tsp white pepper
- 1 tsp dry parsley
- In a large pot with a lid add the chicken, carrot, apple, onion, vermouth and herbs.
Pour over the broth and add enough cold water to cover.
- Bring to a boil, turn down to a gentle simmer and put on the lid.
- Simmer for 1 hour, then take out the chicken and place into a large bowl to cool (I like to help it along by cutting down the breast bone and next the the legs).
- Skim as much fat off the top of the broth as possible, then strain the broth into a large easy to pour stuff out of bowl or a pot. Set aside. Discard everything you strained out.
- Rinse and wipe out the pot you cooked the chicken in, place over medium heat, add the oil & butter, then add the diced carrot, apple & onion. Sautee until the carrot starts to soften.
- Pour in the strained broth, bring to a boil, then turn the heat down to a good simmer. Simmer uncovered for 20 minutes, stirring occasionally.
- While the broth is simmering, pick all the meat from the chicken and discard the skin and bones. As soon as the 20 minutes is up, stir in the chicken meat and season to taste with salt and pepper.
- Leave to simmer with the lid off while you make the dumplings.
- In a mixing bowl whisk together the yogurt, milk and eggs.
- Sift in the flour & baking powder. Add the salt, pepper & parsley,
Mix gently, just until all the dry ingredients are wet.
- Drop by large spoonfuls (about a 1/4c) evenly over the soup.
- Cover and let cook on low heat (simmering) for about 15 minutes, or until a toothpick inserted into the center of a dumpling comes out clean.
- Serve immediately.
Makes 4 to 6 Servings
- This recipe takes about 2 hours to make!