*****My hubby mentioned the other day he would love to have some "chicken and dumplings" ( I admit I am not a great dumpling maker but found this recipe and it was so easy)........He couldnt stop complimenting this soup and me! He loved it!!!! When I know he loves something (even a bowl of soup) it makes me happy too!
*** Another plus is I felt this is an inexpensive and comfort food for the Fall/Winter to come.
CHICKEN AND DUMPLINGS
- 1 1/2 pounds chicken breast tenders ** I USED ONE CHICKEN BREAST CUT UP
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics * I USED CHICKEN BOUILLON AND ADDED ABOUT 2 MORE CUPS
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas * I DIDNT USE THESE THIS TIME
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir. Cook low until chicken is done.... When about ready to serve....
May serve with a small salad or crusty bread..............
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