Homemade Chicken & Dumplings is classic American comfort food. It was one of my family's favorites when my mom was growing up. Where we come from in Ohio, we call it Chicken & Slippers. I've read that it is French Canadian in origin, and that it was very common during the Great Depression. So this makes a lot of sense — since my family settled just east of Toledo. It's also a very popular in the American South.
Sprouted flour is much better for you than regular white flour. For one thing, it's a whole grain. So you're getting all the benefits of whole wheat including fiber and vitamins and minerals. Because the flour is sprouted, it's easier to digest and the minerals are much better absorbed.
This really is a one-pot meal, so there's no need to serve anything with it. If you wanted to, you could garnish it with some sauerkraut or other fermented vegetable and/or sour cream.Print
Sprouted Flour Chicken & Dumplings
- Yield: Serves 4
For the soup:
- Carrots, large (2)
- Celery stalks (2)
- Onion, yellow or white (1)
- Chicken, roasted/cooked, leftover (16 oz)
- Butter (3 TBS)
- Sprouted flour, whole wheat or spelt (1/3 cup)
- Chicken stock, preferably homemade (1 quart)
- Bay leaf (1) Sea salt (1 teaspoon, or to taste)
- Black pepper, freshly ground
- Optional: Parsley, fresh (1 bunch)
For the dumplings:
- Milk, whole, raw (1 cup)
- Butter (4 oz)
- Sea salt (1 tsp)
- Sprouted flour, whole wheat or spelt (1 cup)
- Eggs, large, pastured (4)
1. Clean and chop the carrots and celery into bite-sized pieces. Set aside.
2. Finely chop the onion. Set aside.
3. Tear up the chicken or cut it into bite-sized pieces. Set aside.
4. In a large sauce pan, melt the butter over medium heat.
5. Add the onion and cook until soft.
6. Stir in 1/3 cup sprouted flour.
7. Whisk in the chicken stock, and bring it to a simmer.
8. Reduce the heat to low and add the bay leaf and chicken.
9. Make the dumplings: Combine the milk, butter and sea salt in a small saucepan and bring it to a simmer.
10. When the butter is melted, add 1 cup sprouted flour. Stir until the flour has absorbed the milk and pulls away from the side of the pan.
11. Remove it from the heat.
12. Add an egg and stir until it has incorporated into the dough. Repeat with the remaining eggs.
13. Bring the soup to a boil.
14. Invert a plastic bag over your hand and scoop out the dumpling dough.
15. Remove the bag from your hand to enclose the dough in the bag to make a piping bag.
16. Cut a hole in one corner of the bag about 1/2 inch in diameter.
17. Add the chopped carrots and celery to the soup.
18. Pipe the dough into the saucepan of boiling soup, cutting them into inch-long dumplings and add them to the boiling soup.
19. The dumplings are ready when they float to the top.
20. Taste the soup for seasoning and add sea salt and freshly ground black pepper.
21. If you like, chop up some parsley and add as a garnish.
I adapted this recipe from Michael Ruhlman's recipe for chicken and dumplings.
Equipment Needed for This Recipe
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