Chicken & Herb Dumplings Soup
Chicken & Herb Dumplings Soup is the original bone broth, a zero waste, classic dish made with leftovers. In African American vernacular “soup” is omitted thus implied; we just call it “Chicken & Dumplings.” The leftover in this instance is a whole chicken. Take the carcass or what remains of it after roasting a hen, and make an incredible new dish that will please you just as much as the initial incarnation, perhaps, more so. Use my Rosemary Chicken recipe for roasting a wonderful whole hen. You could also buy chicken parts, but why spend more when cutting up a whole chicken is not as daunting as you might imagine? A sharp knife is the most critical component, practice the second.
Dawn Wooten is a classic too. She is a classic Black woman in the sense she has the temerity to speak up. She looks out for fellow co-workers; their employer fails to inform guards when detainees are infectious. She then went further. Women were sterilized against their will. Dawn filed a complaint against her employer. A doctor “the uterus collector” seems to be responsible. Is Dawn what people mean when they call us an angry, black women? If so, I see why certain people find us objectionable – we stand up for ourselves and others when the odds appear unsurmountable.
Believe me when I assert, the same Black women that make wonderful Chicken & Herb Dumplings Soup, will roll out a perfect cobbler crust with so much care and nurturing, effortlessly. The very same woman will successfully lead an army of soldiers against the British Empire or any formidable enemy. Dawn Wooten is a national heroine marinated in the spirit of Fannie Lou Hamer. Mrs. Hamer herself was in fact sterilized without her consent by a White doctor. Sterilization of Black women, to reduce our numbers, was so widespread it was dubbed a “Mississippi appendectomy.” Dawn deserves our respect, as does Shelia Jackson-Lee. May we receive our roses now. https://www.gofundme.com/f/protect-whistleblower-dawn-wooten
Chicken & Herb Dumplings Soup
- Paring Knife
- Cutting Board
- Large Wooden Spoon
- Large Covered Pot
- 1 4lb. Organic Stewing Chicken Optional: You can use 3 chicken thighs instead of a whole hen.
- 8 cups Water
- 3 cloves Garlic, minced
- 1½ tbsp Organic Celery, minced
- 1 tbsp Organic Red Onion, minced
- 1 Bay Leaf
- 1 tsp Real Salt
- 1 tbsp Jane's Krazy Mixed Up Salt
- 1½ tsp Fresh Sage, chopped
- 1 tsp Fresh Thyme
- ¼ tsp Black Pepper
- 1-2 Medium Organic Carrot, sliced
- 3 Crimini Mushrooms, minced
- 1 bunch Italian Parsley, garnish
- 1½ cups Organic Flour
- 2 tsp Organic Baking Powder
- 2 tsp Jane's Krazy Mixed-Up Salt
- 1 tbsp Butter, cold
- 1 tsp Dill Rosemary can be substituted
- 1 tsp Organic Green Onions, minced Red Onions can be substituted
- ¾ cup Organic Milk
- ¼ tsp Coarse Black Pepper
- Place chicken in a pot with the water. If using raw chicken thighs, brown them first in the soup pot with a tablespoon of olive oil for two to three minutes on each side, set at medium high heat.
- Add seasonings, sliced carrots, celery, mushrooms and any other vegetables. Cover and bring to a boil.
- Reduce heat and simmer about 2 hours.
- Sift flour, baking powder and Jane's Krazy Salt together.
- Cut cold butter into flour with pastry blender, two knives or fingers until the mixture resembles corn meal.
- Stir in dill, onions and pepper into the flour mixture.
- Add milk and stir only enough to mix well.
- Drop by tablespoonfuls into boiling chicken broth.
- Cover and cook for 10 minutes.
- Remove the cover of the pot and cook for 10 more minutes.
- Remove from the heat and serve immediately.