Mom's Chicken and Dumplings
This is not a fancy dish, but it is dear to my heart because it was a regular meal during my childhood in the Deep South. My mom made it with a whole, skin-on chicken, which made a rich but fatty broth. I have revamped her recipe to lighten it up a bit. Enjoy!
Start by chopping 1 onion, 1 stalk of celery, and 2 cloves of garlic.
Cut one pound of boneless, skinless chicken breast into chunks.
Then chop 4 carrots and 3 potatoes.
Start by adding a few drops of olive oil into a large pot. Next add the onion, celery, garlic, and chicken and cook until chicken is almost done. Then add the carrots and potatoes and cook for a few more minutes.
Season with salt and pepper. You can also add herbs de provence and throw in a bay leaf. I like to add this rosemary salt I got at a local farmers market.
Next add around 8 cups of water and 6 tsp of chicken base. I use this brand. (You might want to add more later after you taste it).
Bring to a boil, then reduce heat and summer until vegetables are done.
My mom always used Bisquick for the dumplings, which I was horrified to learn contains trans fat! I now use the heart healthy version. I know I should make homemade dumplings, but these are pretty good! (Sorry to my foodie friends!)
Dumplings 2/3 c. Heart Smart Bisquick 3 tablespoons fat-free milk Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling soup; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 more minutes (no peeking!)
For the last step, chop some fresh parsley and sprinkle on top of the dumplings.
A big thumbs up from Alex! The tradition continues.