I am not a big fan of eating or making dumplings. However, I had an “ahha” moment when looking for something to make for lunch one day on my last trip on a tug boat. I saw one bag of gnocchi in the pantry, which isn’t enough for a meal. I had some left over chicken so I went with Chicken and Dumplings, that is both easy and delicious.
Tips for this recipe
Butter and flour- This is a roux and will thicken the liquid when added. It is cooked to get rid of the raw taste of the flour. Be sure to add it only once it has cooled well below the temperature of what you are adding it too.
Carrots- you can certainly use regular carrots that are sliced or diced but I was trying to go with easy.
Celery- Don’t for get to wash vegetables before using them. For celery I just cut off the ends and made slices that were about ½ inch thick.
Water or Chicken Stock- I don’t judge, if you want to go out and get organic bone broth, make your own home-made chicken stock or you want to use water and a bouillon cube, do what ever works for you budget, time schedule and skill level. I am sick to death of the food snobbery, most times you just want to get dinner on the table for goodness sake!
Chicken- I used chicken thighs that I cooked by boiling. I saved the water and used it as part of my broth. You can use left over chicken any part or get a rotisserie chicken and use some of that.
Potato gnocchi- I get the plain potato gnocchi that can be found in the pasta isle. Much easier then making dumplings.
Parsley- I love fresh parsley, it’s so underrated.