Chicken and dumplings | The Good Stuff with Mary Berg

Mary Berg shares the dumplings of your dreams, plus they are oh-so-easy thanks to the already-cooked rotisserie chicken!

Recipe: https://bit.ly/3O4t08M

For the latest from The Good Stuff with Mary Berg, visit: http://thegoodstuff.ca
Instagram: https://instagram.com/thegoodstuffctv
Facebook: https://facebook.com/thegoodstuffctv
TikTok: https://tiktok.com/@thegoodstuffctv
Pinterest: https://pinterest.ca/thegoodstuffctv
Twitter: https://twitter.com/thegoodstuffctv

[Applause] [Applause] [Applause] hi and it’s Mama hello how are you here hi everybody oh my goodness I had a front row full of my family hello everybody and welcome to the show I know this time of year can be cold and we can be stuck inside all day but fun fact about me I

Love the winter so today we’re starting off with a recipe guaranteed to help you Embrace these cold winter months we’re making my super easy and cozy week night chicken and dumplings it’s very good super cozy it’s basically just like a chicken soup with little floaty like steamed biscuits on top sounds kind of

Weird Absol Absolut delish guaranteed to give you like cozy Vibes during these cold months so the first thing I need to do is get to work on this soup typically when I make chicken and dumplings I’m using a whole like raw chicken I’m making my own broth yada yada I’m not

Going to ask you to do that we’re going to go really simple today and basically just make a quick chicken soup and use store bought rotisserie chicken for that chicken you know you’re always looking for other uses for that other than a chicken sandwich or a chicken wrap we’re

Doing it this way so the first thing need is some veg so I’ve got one yellow onion here that I’m just dicing up essentially you want it diced to however you want your onion in your soup so if you’re like a sliced onion person like a

Weird kind of noodle in your soup feel free to go for that we’re a diced family I actually did something very similar to this recipe recently with my uh Christmas turkey leftovers I used that old all those chicken or turkey bones that turkey meat I made a beautiful

Turkey broth and then I did like a turkey and dumpling soup pretty good not going to lie now I’ve also got two carrots and two pieces of celery here for all of those uh French chefs out there this is called a miraa essentially a miraa is a mixture of onion celery and

Carrot it gives a really nice kind of sweet flavor you get that nice kind of aromatics from the onion and then a little bit of herbiness from that celery oh man this is a tough carrot we’re getting into like tough carrot you know when like in the summertime your carrots

Are so like springy and snappy and like oo then you get into the winter and they turn into like you realize the Roots you know you’re like okay there you go all right so just dice that up however you’d like you can use one to two carrots if

You have any other sort of vegetables too you could toss in some radishes that would be really nice but we’re just going classic today so just chop these babies up this is one of those times when I’m cooking at home I’m like okay cool chopping two carrots two pieces of

Celery that takes no time at all but when uh I’m in front of all you lovely people it seems to take a thousand years but that’s okay so we’re going to keep chopping no it’s delicious celery in a cocktail that’s my favorite thing I also

Love I love celery so so much I’m going to do just a little bit of this carrot cuz I feel like I’m the world’s worst comedian right now to try all right give that a little bit of a slice and since this is a homegrown whatever chicken soup you can cut it

However you want rounds dice whatever so I’ve got a pot over here that I’m just going to pop over medium heat and in there I’ve got 1 tblspoon of butter melting away so I’m going to add those carrots onion and celery right on into that pan and then just like as always

You want to season that pretty much immediately with some salt and pepper the Pepper’s just for flavor but that salt is going to kind of draw out a little bit of that moisture and help these veg cook down really really nicely get soft a little bit quicker because it

Basically salt removes some of that moisture allowing them to Brown up nice and quickly so give that a bit of a stir and you want those to cook down just until they’re a bit soft that should take about four to 5 minutes over medium heat so while those veg do their thing

I’m going to come back to this little chicken here so we’ve got that store-bought rotisserie chicken somehow these babies are always cheaper than like a whole chicken that you get at the grocery store raw I don’t understand because someone’s done work here but you know I’m not going to ask any questions

If it’s saving me a few bucks so essentially I like to shred mine so get that chicken off the bone remove the skin and then just use two forks just to kind of shred it into nice big kind of bite-sized pieces if you wanted as well you could totally dice this up that

Would be great but essentially just want to get rid of all those bones all that skin if a little bit of that skin gets in there it’s not going to be the worst thing in the world gives you a little bit that kind of barbecue flavor but

Just remove those bones and you are good to go so this chicken is looking beautiful nice and shredded so now I’m going to bring this on over to this pot again I would cook these vegetables for a little bit longer until they’re nice and tender if you want a bit more flavor

Feel free to let them go golden brown that’ll give a nice roasty flavor but I’m going to add that chicken right on into that pot give that a stir just to pick up any of those little bits and then to build that soup I’m going to add

In 2 L of low sodium chicken broth you know those like Juice Box packs of broth that you get at the grocery store feel free to use two of those that would be perfect that’s a little less than two liters but it’ll still work but essentially I always like to use a low

Sodium broth because then I can control how much salt actually goes into what I’m eating doesn’t really taste any different but you don’t wake up in the middle of the night reaching for that glass of water like you just ate I don’t know a bunch of salt for dinner so

Essentially I want that beautiful soup to come up to a boil if you wanted you could add in some herbs you could add in extra garlic you could put like a tomato we base in here you do whatever your family likes I’m making my cozy and quick chicken and dumplings it is

Perfect for a cold winter day when you’re stuck inside so I’ve got that really simple weeknight chicken soup bubbling away on the stove it’s come up to a boil so that’s got to cook for about 10 10ish minutes just to bring those flavors together again if you

Wanted to add a bunch more flavor some seasoning some spices you do you I just want to give you a base recipe that you can make your own but now we got to work on those dumplings so dumplings these aren’t stuffed dumplings they don’t have a filling they’re kind of just like

Fluffy little biscuit noodles and they are so good so the first thing I need is one and 1/2 cups of allpurpose flour I’m using allpurpose flour to be honest I’ve never tried dumplings with whole wheat flour I don’t know why you would it’s comfort food just go with the white

Flour it’ll be good to go so just one and 1/2 cups of that straight on into a bowl this is something I love to make when maybe I’ve run out of some pasta or noodles I want something starchy and bready but something that’s also really quick so I don’t really want to make

Bread so one and 1/2 cups into a bowl and then for a little bit of Rise I need two teaspoons of baking powder baking powder is great it gives a nice kind of fluffiness and the difference between baking powder and baking soda other than a little bit of science is that this

Stuff reacts twice it reacts once when a little bit acid hits it similar to baking soda but it also reacts in the heat whether you put it in the oven or into a broth so you get this like initial puff and then another puff so these get really fluffy and delicious

Now to season up that dumpling batter I also want about 3/4 of a teaspoon of some salt again here if you wanted to add in some garlic powder onion powder that would be absolutely delicious but I’m just going to give this a mix and then to remind us on these cold blustery

Winter days that summer sun does in fact exist somewhere I am going to add in some fresh herbs cuz I like that brightness in these dumplings so I’ve got a little bit of CH some dill and some parsley here fun fact my mom doesn’t like Dill right Mom that’s right

She is not she is not she’s in the front row she does not like Dill but she realized recently it’s not even the flavor of Dill it’s that it looks hairy it feels hairy is what she’s saying she’s talking from the audience she’s not miked up she doesn’t even know

She’s not miked up yeah all right so I’m chopping up about two tablespoons of each of those herbs personally I love chives I love parsley I love Dill together they taste really nice and bright and fresh and kind of springy but if you had any sort of herbs

You wanted to add into here that would be beautiful too or you could just stick with one you can even add some green onion if you wanted to that would be beautiful but um this is my Trifecta when it comes to this delicious soup so we’ve got 2 tablespoons of that chive 2

Tbsp of dill and then I need 2 tbsp of that parsley but I’m going to save half for that soup the rest of these herbs are going right on into this flour mixture and then for the wet liquid or wet mixture for this dumpling I need a

Little bit of something acidic so I’m going to use buttermilk one of my very favorite ingredients it’s so good little tart so I need 3/4 of a cup of Buttermilk if you don’t have buttermilk at home you can use regular milk with a little bit of lemon juice or white

Vinegar in there could even use apple cider vinegar essentially you need something acidic to allow that baking powder to kind of start so I’m going to add that on into that dry mixture along with a tablespoon of melted butter the butter just adds a little bit of fat a

Little bit of flavor always a good thing give that a mix but since this is kind of like um kind of like a biscuit dough sometimes when I’m making dumplings depending on how dry it is outside because we all know how dry it can get

In the winter this might be a little bit too dry so for instance this does not look like the right texture it’s a little bit too Shaggy so I’m going to add in a little splash more of that buttermilk since there’s no egg in here

Don’t worry you can add in as much or as little as you want you’re good to go this is what I call one of those like Grandma recipes when they tell you how to make it and they’re like put in enough you’re like what what does enough

Mean yeah all right that looks perfect to me that’s looking great so now this soup I’m going to bring this on over here and this has come up to a lovely boil it’s nice and simmering together we’ve got some nice flavors going on in there I’m going to add that parsley on

In and again to remind myself that summer exists somewhere I’m going to add in the juice of half of a lemon fun fact Citrus season is actually in the winter in North America cuz all these things get really nice and beautiful where the sun still exists whether that’s like

Florida Italy all those things but that little bit of lemon juice just brightens everything up give that a bit of a stir and then for these dumplings all you need is some sort of like two spoons or my personal weapon of choice a spring lighted ice cream scoop this is where I

Do something that I call scoop and ploop you do a scoop and you ploop right on into that beautiful simmering broth this looks strange yes I am taking a dough and putting it in a liquid but it’s going to cook up so beautifully so just keep going until your heart’s content

Pop a lid on there and then you want those to go for about 15 minutes they are going to get nice and beautiful and fluffy and wonderful and you’re going to end up with something that looks like this those little dumplings floating on in there I’m going to toss some spinach

In just for some extra green and you always want to add that spinach right at the very end actually my auntie Barb taught me this with that tomato soup you make Auntie Barb she’s in the audience today too all right this looks absolutely beautiful but since there’s

Chicken in it I can’t eat it so I’m going to bring my good old friend Jordan over to taste this hey Jordan hey guys how’s it going pretty good better now oh man okay so Jordan for anyone who doesn’t know is the audience coordinator so all these

Lovely people know Jordan very well all right Jordan how does that look it looks delicious not too shabby you want to give it it’s hot so uh yeah keep giving you hot food you do but I’m not too mad about it it’s pretty good okay okay give it a taste to

Real oh that’s a good slurp wow not too shots right you’ve done it again hey Mary here what did you think drop your comments below and don’t forget to like And subscribe for more of the good stuff