The first time I made this, Lily was about two years old. As I was getting the chicken into the pot, she asked me what I was making. I replied “chicken and dumplings”.
A few hours later she came into the kitchen asking, “When is that ticklin’ and bubblin’ gonna be ready?”
So, ever since, this has been known as “Ticklin’ and Bubblin’”
I usually make this in the fall and winter…
but when that silly little girl, in her sweet little voice, asked me to make “Ticklin’ and Bubblin’”, I couldn’t say “no”!
Ticklin’ and Bubblin’
1-21/2 to 3 lbs. whole organic chicken
2-3 cloves garlic
2 bay leaves
1 1/2 tsp. dried thyme
2 tsp. sea salt
1 tsp. fresh ground pepper
3-4 carrots, chopped
2-3 celery stalks
1 medium yellow onion
1 tsp. dried basil
1/2 cup all-purpose unbleached flour
3/4 cup cold water
2 cups Flour
4 tsp. Aluminum free baking powder
1 tsp. Sea salt
2 Tbsp. Cold butter
1/4 tsp. fresh ground pepper
1 cup whole or 2% milk
Place your chicken in a large stock pot and cover (or almost cover) with water. Add peeled, and lightly smashed, cloves of garlic, thyme, bay leaves, salt and pepper to the pot. You can use any herbs you would like, these are what my family enjoys. A little rosemary might be a nice touch.
Bring the chicken to a boil over medium heat, then cover and reduce heat to low-medium/low. Allow to simmer for about an hour, or until chicken just starts to fall apart.
Remove the chicken from the stock, and allow to cool on a platter for about 30 minutes.
Pull the meat off the bones and set aside.
Next, skim the fat off of the top of the stock (if you are so inclined).
Chop the carrots, celery and onions.
Add to the stock.
Increase heat to medium, bringing to a boil once more. Once boiling, cover and reduce heat to low. Let simmer for an hour.
Add the chicken.
In a glass measuring cup (or a bowl) whisk together the flour and cold water.
Slowly add the mixture to the soup, increasing the heat once again, and gently stirring until slightly thickened.
Reduce heat to low and cover.
Now for the “Bubblin”!
1. Sift together the flour, baking powder, salt and pepper.
2. Cut butter into small pieces, add to flour mixture.
3. Using a pastry cutter (if you don’t have one…go buy one…they are a kitchen necessity), cut in butter until pea sized crumbs appear (similar to that of pie crust…only there will be less of them).
4. Add cold milk, and lightly stir with a fork until JUST mixed.
Increase the heat on your soup to medium. Add dumpling mixture in tablespoon sized chunks to the pot, covering the top of the soup. (side note: you will have left over dumpling mixture…this recipe makes a lot…I am a freak and like to eat the rest raw)
Here is where I do things differently…I am not a southern cook…I am a Midwestern chick, so, sorry if I am committing a dumpling atrocity…I kind of break them apart at this point with a large spoon, and flip them over. Then, I turn off the heat and cover them for ten minutes. As you can see in the picture above, they fluff up nicely!
Now you are ready to dive in!
This is true comfort food…
Rich in protein and nutrients…with a hint of not-so-good-but-still-better-than-KFC.
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