Family Chow Hall

Bland is Grand

December 13th, 2005

I’m not afraid to spice it up — but I love a wide variety of foods. Sometimes plain and simple, home-style cookin’ is the way to go. Here’s another easy-to-make, delicious family favorite. I’ve always used biscuit dough to make the dumplings and boy are they good! You can grab a box of Bisquick if you don’t want to mix up your own dough. Heck, you can probably use canned soup if you want.

Chicken and Dumplings
serves 8 / prep. time: 15 minutes / cook time: 30+ minutes

Soup:
about 1/2 c. each of veggies for soup - carrots, celery, onion… chopped
8 cups chicken broth or bouillon — broth is best
1 c. of cooked chicken, chopped — canned or leftover
1/4 t. pepper
Dumplings:
1/2 c. shortening
2 c. flour
1 T. sugar
1 T. baking powder
1 t. salt
1 c. milk

Make the soup just as you would for chicken and noodles. Use a large pot so there is plenty of room for dumplings. Cook the vegetables in the broth and add the chicken. For the dumplings, use a pastry blender to cut the shortening into the dry ingredients. When it’s crumbly, add the milk and fold until it’s well moistened. Now you are going to drop spoonfuls of the dough directly into the bubbling chicken soup. Turn it down to medium-low. Keep adding the dough by spoonful until it’s all in there. Put a lid on it and let it cook for 10 - 15 minutes longer. (You can check for doughy-ness) When they’re done - serve it up!

Warning: It’s very hot when served
Additional Warning: There is a tendency to overeat with this dish.

Entry Filed under: Recipes, Soup, Supper