PLEASE SCROLL DOWN FOR RECIPES
Local Hampton Roads resident and mom, Karen, is at it again, sharing her passion for cooking and giving tips on quick, healthy and nutritious meals that can be prepared on a budget.
On this episode, Karen shows you how to make a southern favorite with a healthy twist! You will never look at chicken and dumplings the same way again!
Have a recipe you’d like to share with Karen? Please go to OUR CONTACT US PAGE and let us know! You may just end up cooking with Karen on her show!
RECIPES
Chicken and Dumplings Soup
Soup
1 Medium onion
4 carrots
2 celery stalks
One cup of frozen peas
4-5 mushrooms
1 teaspoon of ground time
Two frozen chicken breasts
5 cups of water
5 teaspoons chicken bouillon granules
Dumplings
1 teaspoon salt
½ tsp thyme
3 tablespoons butter
1/2 cup flour
1/2 cup stock (taken from the soup you are making)
2 eggs.
Clean and chop the onion, carrots, celery and mushrooms. In a large pot, over medium high heat, add olive oil. When the oil is hot, add the prepared vegetables and cook until they are slightly soft. Add water, bouillon granules and the ground thyme to the veggies, then add the frozen chicken breasts. Increase heat to high and bring to a boil. Add the frozen peas.
While you are waiting for it to boil make the dumplings:
Melt the butter in a pan, when it is melted add the flour and the thyme. Turn heat to low and whisk until it becomes a thick paste. Add the chicken broth and continue to whisk over low heat until it becomes a stiff batter. Remove from heat and add beaten eggs to the mixture and whisk your heart out (LOL, it is not that bad) until it becomes an even, soft batter.
At this point, the broth should be boiling. Reduce heat, pull out chicken- which should be thoroughly cooked. Chop it into bite-size pieces and put back into the broth. You can then either pipe the dough directly into the broth using a pastry bag (or a plastic baggie with the corner cut off), or you can pipe it into cute little circles on a cookie sheet, then drop those into the better. Bring back to a boil with the dumplings and cook for 5-7 minutes. The dumplings should float to the top. Enjoy!
