Chicken and Cheddar Cheese Dumplings

[kaci]

Chicken and Cheddar Cheese Dumplings


Serves 6.

1 (3-to 4-pound) whole chicken, cut up
3 tablespoons. olive oil
3 carrots, sliced
2 ribs celery, sliced
1 onion, chopped
1 teaspoon herb seasoning or poultry seasoning for chicken
1-1/2 teaspoons. salt, divided
1 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper
2 (16-ounce) cans chicken broth
1-1/2 cups all-purpose flour
2 tsps. baking powder
1 tbl. chopped fresh parsley
3 tbls. butter, cut into pieces
1/2 cup milk
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
.
1. Remove large pieces of skin from chicken. Brown chicken in olive oil in a
large Dutch oven or soup pot over medium heat. Drain oil, if desired.

2. Add carrots, celery, onion, seasoning, 1/2 teaspoon salt, black pepper
and red pepper; stir in broth. Bring mixture to a boil, reduce heat, and
simmer 45 minutes or until chicken is tender.

3. Remove chicken, reserving broth. Debone chicken. Throw away bones and cut
chicken meat into pieces. If making the dish over two days, return the
chicken meat to the broth and vegetables. Cool. Cover and refrigerate
overnight.

4. On next day, remove broth and chicken from refrigerator. Return to Dutch
oven and reheat over medium heat until broth is hot and simmering.

5. While broth is reheating, combine flour, baking powder, remaining salt
and parsley. Cut in butter with a pastry blender or fork. Stir in milk, sour
cream and Cheddar cheese.

6. Drop tablespoons of dumpling batter into hot broth. Cover and simmer 15
minutes. Gently spoon dumplings, chicken and broth into a soup bowl to
serve.