Fall is on her way!
This morning it was a balmy 58 degrees here in the deep South. After the heavy humid weather this last month, it was pure bliss. For the first time this year I could feel Fall in the air – LOVE IT! There is nothing more magical then Georgia in the Fall. It is BEAUTIFUL.
I actually had to dig out a sweater! …of course I had to take it off again in a couple of hours, once the sun came up, because so did the heat. Despite the fact that it was only cold and crisp for a very short time this morning, I had a very real need for a great big bowl of Chicken and Dumplings. I love fall and winter meals!
I grew up with chicken and dumplings. It was always the same: a thick rich chicken stew with simple root cellar vegetables – carrots, potatoes, onions and celery. There were always big fat fluffy cloud-like dumplings floating on the top. After moving to the South, I realized that chicken and dumplings means different things in different parts of the country. Southern dumplings are very similar, but not entirely the same as my family’s chicken and fresh egg noodle soup. I think that every family must have their own version of a chicken and dumpling stew/soup. It is comfort in a bowl.
If ever there was a perfect food pairing, it is poultry and citrus. Adding lemon not only to the soup, but also to the dumplings, takes this classic comfort dish to another level. It is warm and comforting with a light, bright hit of lemon. You finish feeling full, but not heavy. This is a great weeknight dish – it comes together in a snap, and has very few ingredients. There is rarely a time when I do not have these basic vegetables in the crisper. (…after rereading that last sentence, I want to give a great big THANK YOU. I see and I know how truly blessed my family and I really are. I am grateful.)
By using both baking powder and an egg in the dumpling batter, you end up with really light and fluffy dumplings. If you want a bit more “chew” to your dumpling, leave out the egg.