Monday, January 18, 2021

Chicken & Dumplings

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Last week I gave you a recipe for amazingly good biscuits the scraps of which I turned into dumplings for chicken and dumplings. Today I’m going to give you the recipe that I used to make the soup. (If you don’t want to go to all the trouble I did for the dumplings, make it easy on yourself and use the recipe on the Bisquick box, or simply get a can of Pillsbury biscuits, separate them, quarter them, and drop them into the simmering soup.) As I enjoyed every delicious, comforting mouthful of this scrumptious meal-in-a-bowl, the likes of which would have made grandma proud, one thing came to mind -- if my mother truly didn’t enjoy chicken and dumplings, then she was obviously crazy. Somehow we just didn’t see it.

Chicken & Dumplings 
Slightly adapted from The Novice Chef

6 T. butter

1 c. chopped Melissa’s shallots

1 c. matchstick carrots

1 c. diced celery

4 cloves garlic, minced

3 T. flour

1 12-oz. can evaporated milk

32 oz. (1 quart) chicken stock

4 c. shredded cooked chicken

1 t. dried thyme

1 t. freshly ground black pepper

Salt, to taste

 In a medium stockpot, melt butter over medium high heat. Add onion, carrots, and celery, and cook for five minutes until vegetables begin to soften. Add garlic, and cook for one minute more. Sprinkle flour on top of the vegetables, stir to combine, and cook for one minute.

 Slowly pour in evaporated milk and stock, stirring constantly. Bring to a boil and add chicken, thyme, pepper, and salt. Bring to a simmer, uncovered, while you make the dumplings. Once made, drop dumplings directly into the simmering soup. Scatter them around the surface so they don’t cluster in one section. Press them down gently so that the soup runs over the tops of them.

 Cover the pot (I like to use a glass lid so I can see what’s going on), and lower the heat to a simmer. Simmer for 15 minutes; gently stir the soup and dumplings. Cut one dumpling in half to check for doneness. If dumplings are not yet done, simmer an additional 2 to 3 minutes and check for doneness again.

 Serve immediately.






Angie's Recipes said...

Looks very comforting and flavoursome! I love that you made everything from scratch..real food is the best!

Linda said...

I bet your Mom would have loved this one, it looks insanely good Pattie!

Gina said...

That looks so good! I use my mother's recipe for dumplings - they are light a fluffy pillows of biscuit heaven. I'm going to blend your recipe with hers for a bowl of comfort - haven't had dumplings in so long!

Lana said...

Yum! I like that your recipe does not include cream of chicken soup which I do care for. I will be trying this!

jmac said...

Just made chicken n dumplins last week. I cheated and used squares flour tortillas for the dumplins. Hubs likes them very thin. But next time I’m going to try your recipe for the soup...sounds so good!!

Alycia Nichols said...

I saw this on Instagram last week about the biscuits, and now you’ve got me all riled up again!!! I think I know what’s on tonight’s menu now! Yesterday was warm and full of sunshine, but we’re back to cloudy and cold today. This is the PERFECT cold weather meal for this gal!!!!!!!