Martha's Chicken and Dumplings
I love my kitchen. When we were looking for places to move into for Law School, this place was last on our list to visit, but quickly became one of our favorites when we walked through the door. I fell in love with the kitchen. It was much bigger than our last apartment's kitchen, and had beautiful marble counter tops. It isn't perfect - the dishwasher is one of those old-school hook-up-to-the-sink types and electrocutes me on almost a weekly basis (I'm grateful - because the alternative would be no dishwasher. I would die.) But it quickly became my kitchen, and we've been friends ever since.
When I think about our life after law school (less than a year left!), I can't help but feel like the days with my dear kitchen are numbered. I'll miss the fleet of white cabinets, the fridge that doesn't close all the way unless you push it hard, the giant-tiled floors, the scuff marks on the door frame from the Manchild's gate, the view of the tiny backyard through the over-the-sink window, and the random outlet inches from the ceiling.
I'll miss all these things, yes, but I think I'll remember the things I made in this kitchen the most: delicious food for my family, huge messes, drama queen moments, and treasured memories.
This chicken dumpling recipe is sure-fire. It was perfect for such a drizzly afternoon, yesterday. Martha Stewart sure knows what she's doing when it comes to food. Her recipes have never let me down, and I always find myself cheerfully coming back to them. This soup was amazing. The texture of the broth was so creamy and the vegetables & chicken are cooked to perfection (versus being mushy and chewy). I don't use dill very often, but after cooking with it I feel like it's underrated - when I think dill I think pickles... not a pickle fan. But it's flavor was a beautiful compliment to the dumplings - which were delightfully fluffy and warm on the inside.
Oh how I love soup season. 'Warm fuzzies with extra fuzz,' right?
Martha's Chicken and Dumplings
3 T butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 t dried thyme
1 C flour
16 oz reduced-sodium chicken broth
salt and pepper
1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
2 T chopped fresh dill, or 3/4 t dried dill weed
1 3/4 t baking powder
1/2 C plus 2 T milk
1 package (10oz) frozen peas, or you can use fresh
1. In a large soup pot with a tight-fitting lid, heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring often, until onion is soft, about 5 minutes.
2. Add 1/4 C flour and stir around in vegetables. Cook about a minute. Then add your broth and bring to a boil, stirring constantly. Season with salt and pepper.
3. Nestle chicken in pot, reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
4. Meanwhile, prepare your dumplings. In a medium bowl, whisk together remaining 3/4 C flour, dill, baking powder, and 1/2 teaspoon of salt.
5. With a fork, gradually stir in 1/2 C milk to form a moist and soft batter - it should be a little thicker than pancake batter and should drop easily from a spoon. Add additional milk to gain desired consistency. Set aside.
6. Stir peas into pot. Drop batter in simmering liquid in large heaping tablespoonsfuls. Space them apart - they will swell as they cook.
7. Cover and simmer until chicken is tender and dumplings are firm, about 20 minutes.
Recipe source: Martha Stewart