Thursday, January 24, 2008

Chicken & Dumplings

Recipe: Chicken & Dumplings
Like/Don't Like: Mmmm. Warm & tasty. Like.

So it's really cold here. Let me amend that, it's really cold here in California. Which means that it's about 55 during the day and about 40 at night. Brrrr. And it's rainy. Cold and cloudy and rainy. Anyone feel sorry for me now? I didn't think so. But that does not change the fact that for the last week I've been very chilled. So I was in need of comfort food last night. Warm comfort food with dumplings. Because nothing says, "Let me hug your tummy" more than dumplings, right? It was too late to think about stew, which is my go-to vehicle for dumplings. So I wracked my brain and remembered the one time I had chicken and dumplings. It was heavenly. This may have something to do with the fact that Courtney made it. Anyone who knows Courtney knows what I'm talking about. In heaven, all of our meals will taste like Courtney made them. I digress...I remember it being warm and creamy and delicious. And last night as I drove home from work in the cold, cold rain all I could think about was how perfect chicken and dumplings would be.

And it was. Warm and delicious. I got the recipe off of but I changed it so much that it doesn't really even resemble it so here's what I did, including the changes that I will make the next time I make it, which may be tonight since it is still cold and rainy and I'm still a wimp.

1 - 2 chicken breasts cut into bite size pieces
some celery chopped
some carrots chopped
some onion finely chopped
maybe some minced garlic if you want it
whatever other vegetables you want to add, maybe potatoes or peas or corn
some Italian seasoning
salt and pepper
whatever other seasonings you feel like, this is your soup, go for it.
1 box of low sodium chicken broth
1 cup milk
2 Tbsp. flour

In a big pot heat up about a teaspoon of olive oil and throw in everything but the broth. Cook it until the chicken no longer is pink on the outside and the onions are translucent. Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook for about 10 minutes, or until the chicken is completely cooked and the veggies are soft. Mix together milk and flour until smooth and pour into soup. Return to a medium boil.


1 cup flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 Tbsp margarine
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop large spoonfuls into the boiling soup. Cover and simmer for 15 minutes without lifting the lid. DON'T LIFT THE LID! Ha. I said that just to scare you. I don't actually know what will happen if you lift the lid but maybe we don't want to find out. Insert a toothpick into a dumpling and if it comes out clean then your gold. Last night I didn't have any flour so I used corn starch to thicken it and refrigerated biscuits for the dumplings. They worked alright but I'm still craving the real deal.

I have no idea how much this will make. The dumplings soaked up a lot of the liquid and it was enough for me and Katie with just enough for leftovers for my lunch. So I've upped the liquid ingredients here. Probably about 4.


jessi said...

I would give anything for 40...during the day!

Rac said...

I think it was below zero when I woke up this morning. Thanks for the recipe. I'll try it out tonight!

Laura said...

I tried your recipe (except that I used the Bisquick dumplings) and it was GOOD! I even had a co-worker over for dinner and she loved it! Thanks!

Chris said...

Gina and I had chicken & dumplings today for our "break the fast" dinner. We just put everything in the crockpot before we went to our meetings and returned to a scrumptious feast. Yum!