Name: Chicken 'N' Dumplings
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 stalk celery, diced; 1 onion, diced; 4 bone-in chicken thighs; 1 tablespoon ground black pepper; 1 tablespoon salt; 1 tablespoon granulated garlic; 1 tablespoon thyme; 1 teaspoon rosemary; Chicken base, for seasoning; 2 sticks vegetable margarine; 2 cups mashed potatoes; 2 eggs; 2 cups all-purpose flour, plus more for dusting; 1/4 cup cornstarch; 1 teaspoon yellow food coloring; 1 bone-in chicken breast

Directions

Put the celery and onion in a pot of water. Add the chicken thighs and let boil. Add the pepper, salt, granulated garlic, thyme, rosemary and chicken base to taste.
Meanwhile, cut the margarine into the mashed potatoes. Add the eggs and flour. Knead together until it comes into a dry ball. Go back to the pot.
Take the chicken thighs out. Make a cornstarch slurry by combining the cornstarch with 1/4 cup water. Add to the broth to thicken, then add the food coloring. Turn the heat down to medium. Go back to the dough.
Flour the table, then roll out the dough and cut into squares. Drop in the pot and stir. Dice up the chicken breast and put into the pot. Turn down to low heat and simmer. Go back to the chicken thighs.
Take the chicken thighs off the bone and add to the pot. Simmer until everything is cooked through, then taste for seasoning.
Ladle the chicken and dumplings in a nice-size soup bowl with a nice-size soup spoon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pa & Ma's Backyard BBQ, Indianapolis, IN

Chicken 'N' Dumplings

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