I Cooked: Chicken and Dumplings

During our honeymoon, DH and I ate at a variety of places with a huge mix of food types and flavors.  One of the restaurants claimed to serve Chicken and Dumplings.  DH ordered that, and I ordered pot roast.  We quickly learned that the Liberty Tree Tavern’s idea of chicken and dumplings is a lot closer to chicken noodle soup.  Needless to say DH was disappointed.  So, I thought I’d try my hand at making chicken and dumplings when we got home.  Tonight was the night to try it.

I’d never made it before, so I looked around online to find an easy recipe that would be difficult to screw up.  I found one that looked like it would fit the bill, but it was way to basic for me.  Just water, chicken, cream of celery, salt and pepper and canned biscuit dough.  So, I doctored it up but still followed the directions.

Ingredients

  • 2 chicken breasts
  • 1 onion chopped
  • 3 stalks of celery chopped
  • 2 spoonfuls of jarred garlic
  • 1.5 tsp dried oregano
  • 1 tsp dried thyme
  • salt and pepper
  • water
  • 1 can healthy request cream of chicken soup (by campbells)
  • 1 can healthy request cream of celery soup (by campbells)
  • 1/2 cup frozen mixed vegetables
  • 1 12oz can of refrigerated biscuit dough

Directions

  1. In a large pot cover the chicken, onion, celery, garlic and spices with water.  Boil for 15-20 minutes or until cooked through.
  2. Pull out the chicken and shred, then add it back to the pot.
  3. Stir in the cans of soup and frozen veggies.  Bring to a boil then reduce to a simmer.
  4. Pull apart the refrigerated dough and place on top of the liquid.  Cook for 6-8 minutes, then flip the dumplings and cook for another 2-3 minutes or until cooked through.

Sorry, no pictures… I have to get better at remembering to take them.  DH really liked this – he went back for seconds.  I thought it was really good too, especially since I didn’t really know what I was doing.  I would totally make this again.

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1 Comment

  1. good share.. keep on posting


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