Chicken and Dumplings

Chicken and dumplingsI'm suppose to be writing up spring recipes at this time of year, however the weather isn't cooperating. While the sun is coming out at some point most days, the temperatures are staying cold. This means that comfort food is still in order. Chicken and dumplings is one of my favorite comfort foods, however this makes such a big batch it is hard for my husband and I to finish it over a couple of nights so I usually end of freeze some of it.

 

Cost: $15 but this will feed at least 6 people if not 8.

Quick tips: I like to start with a whole chicken and get all of my flavor from the chicken, however if you want it to be quicker just use chicken stock instead of water, about 4 cups and use any boneless, skinless chicken that you want. Just dice it up and and throw it in with the veggies.

Dietary Classification: Unfortunately this is not allergy friendly unless you make gluten free biscuits

Ingredients

1 Whole Chicken1 White Onion, diced
4 Carrots, diced
4 Celery Stalks, diced
Water
Salt
Pepper
1 Tbs Thyme
2 Bay Leaves
Parsley Stalks (only needed if using water and not stock)
1 Tbs Black Peppercorns (only if using water)
1 bag Frozen Peas
2 cups Biscuit Baking mix (like Bisquick)
2/3 cup Milk

Directions

Clean out the chicken and place in a large pot. Cover with water. Create a bouquet garni (this is cheese cloth filled with herbs and spices, tied with string). In the cheese cloth put the parsley stalks, bay leaves, and peppercorns and place in water. Bring this up to a boil then lower heat to medium and let cook for an hour. Pull the chicken and bouquet garni out of the water. Let the chicken cool for a bit then pull all of the meat off of it. chicken and dumplines in pot

In the meantime add the carrots, celery, onion, and thyme in the pot. You will also need to add a bunch of salt. Chicken stock that you buy in the store already has a lot of salt/sodium in it, however when you start with water you aren't getting any of that flavor. You will see when you are cooking. Add salt, then taste it. If it is lacking flavor then add more. Don't add too much at once or you could end up with a salty soup. You should also season with pepper. Let simmer for about 20 minutes, then add the chicken back in along with the peas.

Mix the Biscuit mix and milk together in a bowl. Then drop spoonfuls of the mixture in the soup. Let it boil covered for 10 minutes, then uncovered for 10 minutes. Remember if you aren't getting a lot of flavor you probably don't have enough salt in it. I recommend Kosher salt instead of table salt. You can also add more thyme or try another spice like garlic powder.

Enjoy!