Try it Tuesday Jan 26
Easy Chicken and Dumplings
another from Southern Living, January issue
1 (32 oz.) container of low-sodium chicken broth
3 cups of shredded cooked chicken
1 (10 3/4 oz.) can reduced-fat cream of chicken soup
1/4 t. poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
Laurin's suggestion: I did not use nearly all the biscuits it's calling for. Next time, I may even go a step further and instead of actually dropping those bisucits in there, I think I'll skip that part and put all the ingredients into a pie crust and make it more of a chicken pot pie. Which I realize would change the name of the recipe.
Aaron's suggestion: use more celery.
Laurin's question for all you non-processed foods cooks out there: So, do you not use canned soups, etc.? Obviously, I'm thinking you would never use canned biscuits...would you just make your own for that part? Seriously. I salute you. Big time.
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9 Comments
I don't use the canned soups unless they are the Amy's Organic brand (or something like it). I only reformed when I happened to notice a few alarming ingredients listed on the Campbell's cream of chicken soup a few years ago. If I were being served this dish you are making, I would gladly eat it though. And I would like it, I'm sure.
It's been years since I've bought any canned biscuits, but I've not made any homemade biscuits either (unless I've forgotten!). Sometimes I just bypass certain recipes if I want things to be made from scratch, but don't have the desire to do adapt the recipe. Ha. I guess this is like a cop out, but o well. I just (usually) try to find things that I can make from scratch, but that don't also require half a day in the kitchen.
Hi, Laurin. I will try this but will use frozen dumplings. Probably not as thick as canned biscuits and you do not have to roll them out.
Laurin, my grandmother use to make her own but then she started using tortillas cut up into strips. I didn't think it would be as tasty, but it is actually pretty good this way. Thanks for posting this. I had forgotten how much I love chicken and dumplings.
I do believe you could have put a picture of Savannah and Aubrey helping to make this!! Seriously, it is so easy to make dumplings--3 ingredients--
1 cup self-rising flour, 2T. shortening cut into the flour, and enough milk to mix it in a ball. Roll out and cut any length or width you desire. I also boil a chicken and just use the broth. However, this takes much longer and I don't have little ones!! I don't use anything but the white meat. Maggie gets the other pulled off of the bone, of course. MOM
I've made it homemade before, and it's SO not hard. Like your mom said, it's only a couple of of ingredients (although I would use butter since shortening will kill you) and whole wheat flour. (if you're interested in my healthy upgrade ideas) You roll it out the same, cut it the same, and drop it the same. Easy and SOO much cheaper! And if you make your own broth (SOOO easy), you're almost only paying for the chicken which you can easily get under $3 if you find it on sale. I've also made homemade cream of chicken soup before from my homemade broth, and it was sooo good and easy. (you pretty much just add milk and a little flour and spices) I made a huge batch and froze it in baggies, it was the simplest thing ever and I loved knowing exactly what was going in my food. http://www.tammysrecipes.com/homemade_cream_chicken_soup
OK, I didn't mean to totally revamp your recipe, and I'm sure it tastes awesome the way it is, I would totally eat four bowls! =)
My first experience making chicken and dumplings was many years ago when the boys were young. I made it from scratch removing the chicken from the bone and everything else. By the time I had finished, I was completely exhausted and when I served it , I dropped it . Hence chicken and DUMPlings has a whole new meaning for me! I would definitely use this newer version with boneless chicken breasts and canned biscuits.
Love all these comments!
Lee and Emily, I think you two will be my inspiration with I move onto a whole new world of cooking~the most healthy way possible! Not sure when and if I'll ever move into that world though.
Aunt Amy, never have I heard of frozen dumplings.
Mama Boe, oh my goodness!!!!
mrs. suzanne's comment takes the cake!
Aunt Amy knows all about the frozen dumplings as Mother used them all of the time. I couldn't believe she would have used something that was not made from scratch!! They are in the frozen sections with the biscuits. Poor Mama Boe--I know that was upsetting after all the work!!
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