I'm not going to lie to you... I love this recipe because of the dumplings. There are a ton of them!
I eat my bowl... and then I finish of Jared's dumplings he didn't eat. It's disgusting how much I love dumplings.
I know it seems like a lot but it's actually very simple to make. Just follow the steps.
Oh and scroll down to see my little helper. :)
I adapted this recipe from Pioneer Woman.
Serves 6 people
For the Chicken
1 Tbsp. unsalted butter
1 tsp. vegetable oil
1 lb. chicken drumsticks (about 5)
1 tsp. kosher salt
1/4 tsp. black pepper
2 tsps. vegeta
1/4 c. all purpose flour
- In a large saute pan heat up oil and butter on medium-high heat.
- Season chicken and dredge in flour. Shake off the excess.
- Saute the chicken on all sides until browned and fully cooked inside.
- Remove from pan and let cool. Don't drain the oil from the pan.
For the Soup
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 tsp. black pepper
1 Tbsp. vegeta
1/4 tsp. sage
1/4 tsp. turmeric
1 Tbsp. apple cider vinegar
1/4 c. fresh parsley
5 c. chicken stock
- Chop all of the veggies and add them to the same pan you cooked the chicken in.
- Saute for 4 minutes on medium. Add the seasonings and the apple cider vinegar. Saute for an additional 5 minutes.
- Add in stock and parsley. Bring to a boil.
Dumplings
1 c. all purpose flour
1/4 c. yellow corn meal
1 1/2 tsp. baking powder
1 Tbsp. vegeta
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 c. plus 2 Tbsp. fat free half-n-half
1/4 c. fresh parsley
1 large egg
- Combine all of the ingredients for the dumplings and mix just until combined. Don't overmix.
- Drop into the simmering soup by a Tablespoon to make all of the dumplings uniform in size.
- Cover and don't peek for 5 minutes. With a spoon turn dumplings over. Cover again and let cook for 5 more minutes.
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ENJOY!
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