Chicken and Dumplings

What a great feel good meal to have on a cold windy weekend. As spring and summer are right around the corner I figure this is one of the last times to make this meal before the Baltimore heat kicks into gear. This recipe is almost the exact same as my mothers except I add carrots for a splash of color and some additional nutrition.

Chicken & Dumplings: Serves 6-8

3 Chicken Breasts, Skinless on Bone
3-4 Celery Stalks - Chopped
1 Large Onion - Chopped
4-5 Carrots - Sliced
Water
2-3TB Chicken Bouillon
Salt & Pepper
3C Bisquick
1C Milk
1/2C Milk
5TB Corn Starch

In a large stock pot place chicken breasts and sprinkle liberally with salt and pepper on both sides. Add chopped onion and celery on top of the chicken. Pour water on top of the chicken and vegetables until it is 2" above the food level. Set over high heat and bring to a boil. Continue boiling for approximately 45-60 minutes. Remove the chicken from the stock and with two forks pull the chicken off the bones and discard the bones. Return the chicken to the stock and add carrots and 2-3TB of chicken bouillon to taste, boil for an additional 10 minutes.

At this point I like to remove the chicken and veggies from the pot, keep the stock boiling on a low simmer. Mix Bisquick and 1C of milk together, dip a large spoon into the broth, then cut it into the batter, and lightly drop the batter into the broth - dipping the spoon in the broth helps to stop the batter from sticking to the spoon. Repeat this step making equal size dumplings. Once all batter has been used keep the stock at a light simmer - you do not want the stock boiling over the dumplings - for 10 minutes, then cover with a lid and let cook for an additional 10 minutes. Do not be concerned that when you drop the batter into the broth that it sinks momentarily, it will float up in a moment or two. Remove finished dumplings to a bowl and cover.

Mix 1/2C Milk & Corn starch together until smooth, add to the stock and bring to a boil stirring constantly. Once boiling the stock should start to thicken. If after 2-3 minutes of boiling the stock is still not thickening add more milk and corn starch (1/4C milk 1.5TB of corn starch). Depending how much water you put in at the beginning will determine how much corn starch is needed to thicken the stock. Once the stock has thickened to just shy of a gravy consistency pour over the chicken and veggies.

Serve with 1-2 dumplings and enjoy!

This reheats very well and the flavors just intensify over time. I have not frozen it but have heard you can freeze it and thaw at a later time. I like to freeze soups in ziplock bags so I can get the majority of air out of the bag and also freeze flat so it takes up very little room in the freezer.

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WW: 14 Points Plus / serving @ 6 servings
11 Points Plus / serving @ 8 servings