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Some days… things go wrong.
Some days… you get a call from your husband at 5:30 am that goes something like this, ” Honey…I think you were right” me: “What?” hubby: ” I have a flat tire.” me: ” Is this the tire I told you to replace yesterday… on your day off?” hubby: “……… yeah” me: “…… I told you so”
Some days…. you are very appreciative of good friends and good strangers like “they call me Kool-aid“.
Thanks Kool-Aid for changing my husband’s tire while he was at work.
Some days…. require a little comfort at the end of the day.
Some days… require a stiff drink.
Today… these chicken and dumplings will do just fine.
These dumplings are not the big fat fluffy variety. These are what my mom calls “slippery dumplings”. I prefer these over a big mouthful of partially cooked dough any day. The cheddar and rosemary make them even better.
Chicken Soup with Cheddar and Rosemary Dumplings
3 large bone-in chicken breasts or equivalent
1 spring of rosemary
3 medium potatoes
1 cup green peas
3 c AP Flour
1 t. salt
1/2 t. baking powder
1 1/2 cups of cooled broth
1 T minced rosemary
1/2 t. onion powder
1/2 cup shredded cheddar cheese
In a large, wide pot cover chicken, rosemary, bay, salt and pepper, 1 carrot, and 1 onion with water. Boil until chicken is cooked through, about 40 minutes.
Remove chicken from the liquid and set aside to cool. Dice remaining onion, carrots, potatoes and add to the chicken stock. Boil until vegetables are tender, about 20 minutes.
Chop the chicken and add back to pot. Check for seasoning!
Meanwhile, mix all of the dumpling ingredients together until you make a stiff dough.
Turn out on a lightly floured surface, divide in half and let rest for 10 minutes.
Roll out dough to 1/8″ thickness and then cut into 2 inch squares ( a pizza cutter works well).
Add peas to the soup pot and then add in dumplings.
You may have a few dumplings that don’t quite fit ( they freeze well!) Cook, covered, for 5-7 minutes. Serve and enjoy!