I tend to serve certain meals, like soups, chili and dumplings only in the cooler months. My husband thinks these dishes should be served year round.
Lucky for my husband, a cold front is bringing a chill back in the air for the next couple of days. Maybe, I’ll surprise my family and cook chicken and dumplings one more time before the warmer weather sets in for good.
1 box of chicken broth
3 to 5 stalks of celery, chopped
1 cup of onion, chopped
a bag of baby carrots or carrot slices
4 boneless, skinless chicken breasts
1 can of cream of chicken soup
2 cloves of chopped garlic
2 cans of biscuits
After you have diced the celery and onion, bring the chicken, celery, onion, and half the bag of carrots to a boil in the chicken broth. Boil until the chicken is cooked and the vegetables are tender.
Meanwhile, you can chop the garlic, open the can of cream of chicken and set out your pepper.
Once the chicken is cooked through, take it out of the pot and place it on a plate so that it will cool to the touch. Turn the heat down to low.
While the chicken is cooling, stir in the cream of chicken, chopped garlic and pepper to taste. Turn the heat to medium high and let the ingredients simmer.
While this is simmering, open the cans of biscuits, and cut the biscuits into quarters. If you like your dumplings soup style, don’t do anything else. If you prefer creamier style dumplings, sprinkle the biscuits and a rolling pin with a little flour and roll out the biscuits.
Once your biscuits are ready, gradually add them to the simmering pot. Cover the pot, turn up the heat and cook until dumplings have cooked through. While the biscuits are cooking, shred the chicken into bit sized pieces.
Once the biscuits are cooked through, turn down the heat to low and stir in the chicken.
Dinner is ready! This recipe serves 6 to 8.