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Recipe: Chicken and Dumpling

A bonus recipe from Mug Meals by Leslie Bilderback.

By
Kara Rota
2-minute read

MAKES 1 MUG

This old-home recipe is quintessential comfort food. This dumpling is really just a loose biscuit, and is easily enjoyed on its own, minus the chicken. See the variations below for the how-to.

INGREDIENTS

Chicken

1 tablespoon olive oil

2 tablespoons chopped yellow onion

2 tablespoons chopped celery

1 tablespoon chopped carrot

¼ teaspoon dried thyme

½ cup cooked chicken (use leftover or canned chicken), shredded or diced

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons minced fresh flat-leaf parsley

Dumpling

2 tablespoons all-purpose flour

1/8 teaspoon baking powder

Pinch of kosher salt

1 tablespoon whole milk

 METHOD

1.     To make the chicken: In a large mug, combine the oil, onion, celery, carrot, and thyme. Microwave for 1 to 2 minutes until the vegetables are tender. Add the chicken, salt, pepper, parsley, and enough water to cover. Microwave for another 1 to 2 minutes until heated through.

2.     To make the dumpling: In a second mug, combine the flour, baking powder, and salt. Add the butter and cut it in with a fork until the mixture resembles coarse crumbs. Add in the milk and stir just until combined. Dollop the dough into the chicken soup mug, and microwave for 30 to 60 seconds until risen and firm.

Variation

CHEESY: Add ¼ cup grated cheese (cheddar, Jack, or whatever cheese you have on hand) to the dumpling mixture along with the flour, and before the butter is cut in. Then proceed with the recipe as directed.

HERBY: Add ¼ cup of chopped fresh herbs to the flour before the butter is cut in. Then proceed with the recipe as directed.

CHICKEN-FREE: Make the dumpling as directed, and cook in a simple, ready-made vegetarian broth.

Recipes reprinted from Mug Meals. Copyright ©2015 by Leslie Bilderback. Photographs by Teri Lyn Fisher. Published by St. Martin's Griffin. 

About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.