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

Ingredients (dumplings):

• 2 cups flour
• 4 tsps baking powder
• 1/2 tsp salt
• 3/4 cup milk

Seasonings:

• Celery salt
• Pepper
• Onion salt (or powder)
• Garlic salt (or powder)

Directions:

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!

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