Hello Friends,

As I am writing this we still do not know who the next POTUS will be.  I am hoping by the time you read this, we will have an answer.  Regardless of the outcome, despite the politicians, I hope we as citizens of this country will move forward by focusing on what brings us together rather than what divides us.  Let’s start small and build from there… I think the entire country could use some comfort food.  Does everyone agree? Great!  Enter Chicken & Dumplings.

This is my mom’s recipe for chicken and dumplings.  A lot of people make this dish and it is chicken in almost a gravy with thick noodles. There is nothing wrong with that, it just isn’t what I grew up with. My mom’s version is more like chicken and rice soup with giant fluffy clouds of dumplings.  And I LOVE it!  The ultimate comfort food.

p.s.  This would be a great way to use up leftover turkey in a few weeks.

Chicken & Dumplings

Serves A Crowd

Ingredients:
1 large Chicken
Salt & Pepper
3-4 stalks Celery, chopped
1 medium Onion, chopped
4 medium Carrots, chopped
1½ c Chicken Broth – or – 3 Bullion Cubes dissolved in 1 ½ c Water
½ – ¾ c Rice, uncooked
2 c Bisquick
2/3 c Milk
Chopped Fresh Parsley (for garnish)

Rinse chicken; season the cavity with some salt and pepper.
Put the chicken in a large stockpot and cover with water.
Add the celery, onions and carrots.
Bring to a boil then reduce to simmer.
Simmer for 1 ½ to 2 hours; leaving the lid on a tilt.

Remove chicken from the pot; when cool enough to handle, skin and debone.
Shred or chop chicken meat.
Skim any fat off of the broth.
Put the chicken meat back in the pot and add broth.
Pour in the rice and let it simmer along with the soup.

Fix dumplings by Bisquick recipe on box (mix Bisquick and milk together, drop by large spoonfuls onto the soup. Cook uncovered for 10 minutes, then 10 minutes covered).

*The dumplings will soak up a lot of the broth. If necessary, add broth or water to the pot.

Dish into bowls and sprinkle with some fresh parsley.

Print Recipe

Chicken & Dumplings

The ultimate comfort food!

Prep Time20 mins

Cook Time2 hrs 30 mins

Total Time2 hrs 50 mins

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Chicken & Dumplings, Chicken and Dumplings, Chicken Soup, Comfort Food, Holiday, Leftovers, Soup, Thanksgiving

Servings: 8 People

Author: Emily ~ Garlic & Olive Oil

Ingredients

• 1 large Chicken
• Salt & Pepper
• 3-4 stalks Celery chopped
• 1 medium Onion chopped
• 4 medium Carrots chopped
• 1½ c Chicken Broth – or - 3 Bullion Cubes dissolved in 1 ½ c Water
• ½ - ¾ c Rice uncooked
• 2 c Bisquick
• 2/3 c Milk
• Chopped Fresh Parsley for garnish

Instructions

• Rinse chicken; season the cavity with some salt and pepper. Put the chicken in a large stockpot and cover with water. Add the celery, onions and carrots. Bring to a boil then reduce to simmer. Simmer for 1 ½ to 2 hours; leaving the lid on a tilt.
• Remove chicken from the pot; skin and debone. When cool enought to handle, shred or chop chicken meat.
• Skim any fat off of the broth. Put the chicken meat back in the pot and add broth. Pour in the rice and let it simmer along with the soup.
• Fix dumplings by Bisquick recipe on box (mix Bisquick and milk together, drop by large spoonfuls onto the soup. Cook uncovered for 10 minutes, then 10 minutes covered).
• *The dumplings will soak up a lot of the broth. If necessary, add broth or water to the pot.
• Dish into bowls and sprinkle with some fresh parsley.

Notes

This would be a great way to use up leftover Thanksgiving Turkey.