This summer we ate a lot of take out. Since we were staying with friends, or busy working on the house it meant we went with the easy route. Now that we're settled in I've gotten into a great routine of making dinner every night. It may not be fancy, but I've been dedicated to making whatever it is from scratch.
Last year I shared my Chicken and Dumplings recipe, which I loved and made a lot last winter, but I really wanted to learn to make it from scratch and ditch the canned cream soup and the bisquick mix. Not only did I find a good replacement, we love it way more then my old version! Also, it's just as quick and easy as my old version, so that makes me really happy too.
CHICKEN + DUMPLINGS
(adapted from Stylish Cuisine)
For the soup
- 2 quarts of chicken broth*
- Carrots, peas, or whatever other vegetables you like
- 2 cups of good quality cooked chicken, cut into small chunks
- 1 Tbsp of corn starch
- 3 Tbsp of heavy cream
- Salt and Pepper to taste
For the dumplings
- 2 cups of flour
- 1 Tbsp baking powder
- 1/2 tsp of salt
- 1 1/3 cups of Heavy Cream
The Soup // Simmer vegetables and chicken stock in a large stockpot until vegetables are tender, add in chicken and allow to simmer for another few minutes. Put corn starch in small cup and add in just enough water to mix it together, whisk into soup. Whisk in heavy cream and allow to come to just a boil before adding dumplings.
The Dumplings // Whisk together the flour, baking powder and salt. Add in the heavy cream and mix together (the dough will be very shaggy). Drop large spoonfulls of dough into the boiling soup. Turn heat down to low and cover pot for 10 minutes, then uncover and allow to cook for another 10 minutes. Enjoy!
*We've been buying amazing chicken breast from our local Amish market once a week, we always roast it and eat it one night for dinner, and the next day I use the rest for this recipe. I simmer the entire rest of the breast in water that afternoon and use that broth instead of using store bought - it's really great!
Definitely my comfort food this fall - we've been having it once a week and I always look forward to it!