Monday, November 25, 2013

Comfort: Chicken N Dumplings



The weather is {finally!}  starting to cool off  here in the South - we're talking temps in the 30's and 40's people! And us Texans think that's purdy darn "cold"! 
With shorter days and chillier nights, nothing sounds better at the end of the day than a nice warm bowl {or plate} of some good ole southern comfort food... and nothing says "cool weather, comfort, and deep south" more than Chicken N Dumplings, right??? 

 {at least in my opinion}

As kids, we didn't really eat Chicken N Dumplings all the time growing up, but when we did, I remember it being pure bliss. So, today I'd thought I'd share a super easy & super quick way to make Chicken N Dumplings to keep your hearts and bellies warm - and this version has some pretty amazing shortcuts to make your life just that much easier. Cause we all know we could use an easy dinner from time to time, especially during the Holiday season.

So, here's the line-up
You'll need:

1 Rotisserie chicken
4 cups Chicken Broth
1 can of Cream of Chicken Soup
Carrot (1 large, or 2 medium size)
Celery (about 2 ribs)
2 - 3 Bay Leaves (optional)
Flour
Onion
Biscuits (I used Grands and they were way too much, so just grab the cheapest kind... You just need some dough)
Garlic Salt
Pepper
and, Olive Oil





First, chop your veggies - Carrot, Celery, & Onion - to your desired size(s). I like to dice my onion up into pretty small pieces, and keep my celery and carrots in slightly thicker slices.



Next, heat about 2 tablespoons of olive oil in a large pot. Throw your chopped/ diced veggies into your pot and saute for about 3-5 minutes, until they're slightly tender. 


Next, add 4 cups chicken broth to your sauteed veggies.


Add one can of cream of chicken soup, and stir until mixed well. I added a couple of Bay Leaves  - they always make the house smell so SO good, and they add a nice touch, dontcha think?
Bring to a nice simmer over Medium-High heat, and occasionally stir. Do not bring to a boil.





Next, cut your biscuits into fourths and flatten them out by lightly patting them in between your hands. 


 Lightly coat them in a mixture of flour, garlic salt, and pepper. I used about a cup of flour and added a pinch of pepper and garlic salt. 




Plop those little biscuits babies into your soup mixture and bring to a nice boil.

 

  While your biscuits and soup mixture is cooking and coming together nicely, get to shredding that chicken! Why, oh why, do I love shredding chicken so much?? It's got to be one of my favorite things to do, I know, I am crazy. 


As your biscuits are cooking, and soaking up all that yummy goodness, make sure you keep the biscuits under the broth. Do not over boil. Cook them for about 5 - 10 minutes until your biscuits are cooked to your liking. Some like them fluffy, some like them doughy. Whatever you little heart desires!


Next, add your shredded chicken, and heat through. About 3 minutes. Be sure to remove the bay leaves before serving. No one wants to eat leaves in their soup. Just toss them once they've done their job.

And that's it!

Now, get a big heaping, steaming, serving of Chicken N Dumplings in a bowl, plate, directly out of the pot (however you want it) and ENJOY!




Yummmmmmy!! Easy, quick, and DELISH!

What's your favorite chilly weather comfort food?