Tuesday, January 13, 2015

Kitchen Confessions {Chicken & Dumplings}

Okay so I am starting to (slightly) get a hold of this whole cooking thing. With all this cold weather we have been having our little family has been craving cozy pjs, cozy fires, and hearty meals. 

The Hubs was channeling his inner Cracker Barrel and requested Chicken & Dumplings for dinner. Here is my confession for the day: I have never eaten chicken and dumplings before. Never ever. 

Living in the South I have heard of it before, but I couldn't tell you what a dumpling was if my life depended on it. Sad. Please don't hold it against me. Can I still keep my southern girl title? 

After browsing my cookbooks, I found a simple recipe in one of my Southern Living ones (and learned that a dumpling was a biscuit. Listen, I'm down with biscuits.). 

Chicken & Dumplings

- 1 32oz low sodium chicken broth
- 3 cups of shredded chicken
- 1 10oz can of cream of chicken (I substituted this)
- 2 carrots, diced
- 3 celery ribs, diced
- 1 package of jumbo frozen biscuits

- Bring the broth, chicken, and soup to a boil in a Dutch oven using med./high heat.
- Cover and reduce to low heat stirring occasionally for five minutes. 
- Increase to med./high heat and return to a boil. 
- Cut biscuits into 1/2 inch strips. 
- Drop strips one at a time into boiling mixture.
- Add carrots and celery to the mixture.
- Cover and reduce to low heat. Let simmer for 15-20mins. Stir occasionally to prevent dumplings from sticking. 

Pretty quick and easy, which is the way I like it! 

The family loved it and I will say for my first chicken and dumpling taste it was quite delicious. Now my question is...is there a crockpot version? 

 photo jensig.png

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