My husband loves comfort food (who doesn’t?). Because he had a difficult week, I had an excuse to make something in the comfort food category for him. ❤
This recipe is from Everyday Food, but I did modify it by adding kohlrabi and turnip greens from my CSA box. I think that the addition of the extra vegetables added a lot to the meal. I used rotisserie chicken meat, and I also substituted sage, whole wheat flour and buttermilk in the dumplings. Tasty!
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1 kohlrabi (optional)
- 1 1/4 cup all-purpose flour, divided (can use 1/2 cup whole wheat flour in the dumplings)
- 3 cups chicken broth
- 2 cups diced cooked chicken
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 8 cups turnip greens (or other greens) (optional)
- Salt and pepper
- 1 teaspoon baking powder
- 1 T chopped fresh sage, or 2 T chopped fresh parsley
- 1/2 cup whole milk (can use 1/2 buttermilk)
- In a large saucepan, melt 3 tablespoons butter over medium-high.
- Add onion, celery, carrots, and kohlrabi (if using) and cook until onion is translucent, about 4 minutes.
- Add 1/4 cup flour and cook, stirring, 1 minute.
- Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.
- Stir in chicken, green beans, and greens. Season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and parsley or sage.
- Cut in 2 tablespoons butter.
- Stir in milk.
- Drop heaping spoonfuls batter on top of chicken mixture.
- Cover and simmer until dumplings are cooked through, about 12 minutes.
- Serve topped with additional chopped herbs.
thebrookcook 