Thursday, December 2, 2010
Chicken and Whole Wheat Dumplings
Ugh. I'm still sick, but feeling a bit better at least.
I took yesterday off work to rest up a bit after being up through the night several times. My stuffed up nose kept waking me up and I couldn't get back to sleep. Plus, I sound worse than I was on Tuesday and people give you the stink eye if you come to work with a cold.
Since I was feeling a bit better last night, I decided to make myself some soup. Nothing better than chicken soup for a cold, right?
I've made this soup before, but haven't made it in a couple of years. This time, I experimented a little by using whole wheat pastry flour to make the dumplings. The texture was fine. Very similar to the all-purpose flour I used the first time.
But, the flour gave the dumplings a nuttier flavor that I'm not sure I liked all that much. I'll think I'll definitely stick with white flour in the future.
I followed the recipe otherwise, but it's an easy soup to experiment. Use different fresh herbs in the dumplings. Switch chicken breast meat for the chicken thighs (although the dark meat does give it richer flavor), or even use up some leftover turkey from Thanksgiving.