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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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The ultimate comfort food. Dish is served like a thick soup / stew with one or two dumplings on top of each bowl. Great way to get your kids to eat their veggies. Ingredients:
16 quartered boneless skinless chicken thighs |
1 chopped leek |
6 large diced red potatoes |
1 teaspoon chopped garlic |
3 stalks diced celery |
4 large diced carrots |
2 small diced rutabagas |
1 diced white onion |
1 medium diced yam |
1 cup chopped mushroom |
1/2 cup chopped cilantro |
1 -2 liter chicken or 1 -2 liter vegetable stock |
1 teaspoon paprika |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1/2 teaspoon black pepper |
2 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
2 tablespoons melted butter |
3/4 cup milk |
1/2 cup chopped cilantro |
1/2 cup shredded cheese |
Directions:
1. This is a very easy meal to cook.
2. Mix the dumpling ingredients first until the consistency of muffin batter (add more milk if necessary) and set aside.
3. Dump all of the soup ingredients into your largest soup pot and cook on the top of the stove, on 3/4 heat, for about 45 minutes. When the potatoes are tender, and chicken is cooked, gently place spoonfuls of the dumpling mixture on top of the soup. Cover and let simmer for about 15 minutes to allow the dumplings to steam and rise.
4. Dish out to your eager family. Feeds 6 - 8 depending on how hungry they are. Makes a great Sunday family dinner. Tastes even better the next day for lunch.
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