Tuesday, March 6, 2012

Chicken and Dumplings

I love chicken and dumplings. Especially the dumplings. To me, it is comfort food at its best: easy, nourishing and delicious. I thought Spring was coming yesterday because it got up to 55°F and the sky was sunny and blue. It was not to be though, because when I woke up this morning and peeked out the window, it was blindingly white as snow was falling and continued to coat the land with 5 inches of snow. Bah Humbug! The upside to cold weather is that we get to eat more hearty comfort foods. Enter this yummy dish:


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Chicken and Dumplings

serves 4 (2 adults and 2 children)

Ingredients:

For the chicken base:

2 cups veggies (corn, peas and chopped carrots)
1 can cream of chicken soup (I removed the bitty chicken bits in ours)
1 chicken breast, boiled and chopped/shredded (about 1 cup)
1.5 c milk
1/2 teaspoon salt
1/2 teaspoon black pepper

For the dumplings:

1 cup flour
2 teaspoons baking powder (use aluminum free)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, softened
1/2 cup milk

Directions:

Boil and chop or shred your chicken breast. Set aside. In a large pot, mix the can of cream of chicken soup, milk, veggies, and salt and pepper. Add the chicken and bring to a boil. Stir constantly to avoid sticking. Reduce heat and cover. Prepare the dumpling dough.

In a mixing bowl, mix flour, baking powder, sugar, salt and butter until coarse and crumbly. Add the milk and stir until a stiff dough has formed. You can either pull of bits dough and just plop it in the pot, or you can form dumpling balls and place them neatly spaced. I did a little of both. Either way, once the dumplings are in the pot, cover and cook for 10-15 minutes. Insert a toothpick into one of the dumplings to be sure they are cooked through.



Serve and enjoy!

chicken base inspired by this recipe. dumpling recipe credit here.


1 comment:

Tirzah said...

Yummy! I have saved this for a comfort food day! Can't wait to try it. Thanks for sharing! (visiting from Menu Plan Moonday!)