I’ve been meaning to share this recipe for a few weeks now. It’s one I made up because hey, cold times of the year are a great way to fill one’s belly with deliciousness. It’s a comfort food, and while I’m low-but-good, comfort is definitely a Good Thing™®.
Chicken and Dumplings
Ingredients (soup base):
- 2 chicken breasts, thawed
- 8 cups of chicken stock (8 cups of water, 5-6 chicken stock cubes)
- 1 can of cream of chicken soup
- 3 large carrots, chopped
- 2-4 stalks of celery, chopped
- 2 cups flour
- 4 tsps baking powder
- 1/2 tsp salt
- 3/4 cup milk
- Celery salt
- Onion salt (or powder)
- Garlic salt (or powder)
1. Take chicken stock and put in pot on stove.
2. Take chicken breasts and cut into small strips. Add to stock; bring to a boil. Reduce heat and leave to cook for half an hour covered.
3. Add dash of celery salt and vegetables. Stir, cover again, leave for another 20-30 minutes.
4. Mix ingredients listed for dumpling. Shape to preferred size (I do this by hand), and drop into hot soup. Do not stir – cover and leave for another 20-30 minutes.
Note: If dumplings are too runny, add more flour. If too stiff, add a tiny bit of milk. You want them fairly stiff though.
5. Add pepper, onion salt/powder, and garlic salt/powder to taste, stir. Leave another 10-20 minutes, then serve. Serves 4-6, depending on how hungry you are.
Eat in good health!