Easy Peasy Chicken and Dumplings

Friday, February 4, 2011

Chicken and Dumplings
This is one of my secrets. One of my simplest dinners but it is just so 
so so good. Comfort food at its finest.

You need a rotisserie chicken. I would love to say that I cooked this but, I'd be lying. Now, take the skin off. See that pile of skin? That's all yours. A little gift for the chef. nom nom nom. (Hey don't hate. It's so good.)

Here is everything that goes in it. Chicken broth, a big can of cream of chicken soup, biscuits (those are the dumplings), salt and pepper. That's it. Too good to be true? Oh no. It's true.

Pour the broth and soup in a big stock pot. Mix them together. I find that a whisk works best for this. Then add salt and pepper. Don't be stingy with the pepper. It makes this. Also, see all that juice in the chicken container? (Here's the secret to this recipe.) Pour that in there too. Now your broth tastes like a rotisserie chicken. OMGeez. Bring this to a boil and then reduce heat to medium-ish.

Here are a bunch of little dumplings. I've found that one biscuit makes 3 perfect size dumplings. Just pinch them apart. No need to shape them. It's "rustic" that way. Right?

Pop those little biscuit pieces in the pot one at a time. DON'T dump them all in at once. They'll stick together and be a mess. You need to stir this pretty frequently, otherwise the chicken will settle on the bottom and burn. Keep doing this for about 10 minutes. Your dumplings should be pretty much done by then. And that's it! Hardest thing I ever made.

Once again, parsley and a white bowl or plate makes everything look fancy. Even when it's not. :)

Stay tuned, I have a big project planned for tonight and tomorrow. Part one will go up sometime tonight!

P.S. Just for fun, here's a picture of my helper tonight. He was such a big help!