Chicken and Dumplings

I love love love meals that are made from using leftovers, and here is a great example of such.

My boyfriend and I roast a chicken at least once a month, and usually that 5-pound chicken can be turned into two other dishes. And that my friends, is how you eat for three days for under $10.

I found this recipe on The Pioneer Woman, and tweaked it just a bit to accommodate all that I had in my own pantry and refrigerator. It came out absolutely delicious and only set me back about $5. I can’t beat that.

Ingredients for 2 hungry people:
Soup:

  • 1 ½ to 2 cups cooked, shredded chicken
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 white onion, diced
  • 2 tablespoons fresh rosemary
  • 4 cups chicken broth
  • ½ cup half and half
  • 4 tablespoons butter

Dumplings:

  • ¾ cup all-purpose flour
  • ¼ cup cornmeal
  • ½ (heaping) tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup half and half

In a large pot, add the butter on medium heat. Sauté the carrots, celery, and onions and cook for 5 minutes, stirring occasionally. Add rosemary and pour in chicken stock. Cover and cook for 30 minutes.

Prepare the dumplings by whisking the dry ingredients together and then gently stir in the half and half. Set aside.

Add the cooked chicken and ½ cup of half and half into the pot. Stir until combined and then drop tablespoons of the dumpling dough into the pot. Bring to a simmer, halfway cover the pot, and allow to simmer for 15 minutes.

Check for seasonings and let sit for another 10 minutes before dishing out.


And that’s the perfect bite! Yum!

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Published in: on January 12, 2011 at 7:26 am  Leave a Comment  
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