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.

 

 

 

 

Crack Chicken Noodle Soup

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You have no doubt heard of soups that eat like a meal. Well, this is one of them. You can enjoy this in one of two ways, as a soup to eat with a spoon, in which case you will only need 4 ounces of angel hair pasta, or as a soup that you can eat with a fork by using the entire 8 ounces. It’s really up to you. It’s delicious either way, kids will love it, and with fall on the way, what could be more perfect?

Crack Chicken Noodle Soup

Adapted from MyIncredibleRecipes.com

3 c. cooked, cubed chicken breast

1 (10.5 oz.) can condensed chicken soup

6 c. low-sodium chicken stock

1 c. whole milk

1/2 c. chopped celery

2 medium carrots, sliced

2 scallions, chopped

1 (1 oz.) packet Ranch dressing mix

6-8 slices of thick cut bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese

6 oz. cream cheese, softened

8 oz. uncooked Angel Hair pasta*

Combine chicken, condensed soup, chicken stock, milk, cream cheese, celery, carrots, scallions, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.

Turn down heat to medium-low and simmer for 20 - 25 minutes. Add noodles and cheddar cheese, and simmer until noodles are fully cooked and cheese is melted.

* I broke my noodles into thirds. The soup is much easier to eat this way.