This was inspired by a recipe in this month's Cooking Light for old-fashioned chicken noodle soup. This is thicker, more like the consistency of a pot pie, and served over toasted Sophie's potato dumplings. I feel bad for the people who can't buy Sophie's at the grocery store (Beth). Gnocchi or pierogies would be a good substitute. We ate it last night -- a cold, January Sunday night -- and could not get over how good it was considering the simple indgredients. Good thing we did, because today it's 55 and sunny. Cleveland is crazy.
2 Chicken Breasts, bone-in, skin on
Italian dressing (any kind of dressing or viniagrette will do).
2 T flour
1 quart container of chicken stock in the box
1 C chopped onion
1 C sliced carrots (half-moons)
1 C sliced celery
2 T olive oil
1 t butter
Salt and pepper for seasoning
Potato dumplings, pre-cooked (about 20)
Cooking spray
Chopped parsley for garnish
Preheat oven to 350. Rinse and dry chicken breasts. Place in casserole dish and sprinkle with salt and pepper and Italian dressing to coat. Bake in oven for one hour. Let cool. Remove skin and bones and slice breast meat.
Meanwhile, heat the oil and butter in a dutch oven over medium heat. Saute onions, seasoned with salt and pepper. Add carrots and celery and continue to sauté, about 5 minutes. Season with additional pinch of salt. In a coffee cup, make a slurry by whisking about ¼ cup of stock into the flour. Season. Add to vegetables and cook down for a minute. Add chicken and broth, just enough broth to cover the veggies and chicken. Stir. If it’s too thick, add more stock. Reduce heat and simmer with cover slightly ajar.
Just before serving, toast the dumplings in a skillet coated with cooking spray on medium low heat. Coat the dumplings with cooking spray, and shake and turn so the dumplings heat through and begin to brown. Add spray if necessary to keep from sticking.
To serve, divide dumplings into warm pasta bowls and top with a cup or so of chicken mixture. Sprinkle parsley over top.
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