CHICKEN AND DUMPLINGS

Prep Time: 1 Hour
Yields: 12 Servings

Comment:
Olivia McClure, from Baton Rouge, La., submitted this recipe for Stirrin’ It Up: Kids Edition. She learned how to cook by watching Chef John Folse and other wonderful chefs on TV. Olivia attends LSU Lab School.

Ingredients for Broth:
2 pounds boneless, skinless chicken breast
2 cups diced onions
1 cup diced celery
¼ cup minced garlic
2½ quarts water
½ tsp Slap Ya Mama® Seasoning
¾ tsp salt
¼ tsp black pepper
½ tsp Louisiana hot sauce
1 cup diced red bell peppers
½ cup carrots, diced into ¼-inch thickness
salt and black pepper to taste
granulated garlic to taste

Method for Broth:
Cut chicken into 1 to 1½-inch cubes. In a large stockpot, combine chicken, onions, celery, minced garlic, water, Slap Ya Mama® seasoning, ¾ teaspoon salt, ¼ teaspoon black pepper and hot sauce. Bring broth mixture to a rolling boil then reduce to simmer and cook 30 minutes. Add bell peppers and carrots and cook until tender, 10–12 minutes. Bring mixture back to a low boil and add dumplings, a few at a time, gently stirring into the stock. Lower heat and allow dumplings to simmer 12­–15 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary.

Ingredients for Dumplings:
1 cup flour
⅓ cup Old-Fashioned oatmeal
2 tsps baking powder
2 tbsps chopped parsley
¼ tsp dry basil
¼ tsp salt
¼ tsp black pepper
½ cup milk
4 tbsps olive oil
¼ cup flour for dusting

Method for Dumplings:
In a mixing bowl, add 1 cup flour, oatmeal, baking powder, parsley, basil, salt and black pepper. Stir in milk and olive oil until well combined.  Dust a large cutting board with remaining flour and roll dough into ¼-inch thickness.  Using a pairing knife, cut dumplings into 1” x 1½” rectangles.  Add a few at a time to boiling stock, stirring constantly when required.