It is official….the fall semester has concluded and my freedom relinquished! Needless to say, this blog has been devoid of its author for far too long! Shameful, I know! But you guys don’t want to listen to the ramblings of a sleep-deprived nursing student and her hospital misadventures, do you?! But maybe a clumsy tale of a nursing student and her woes would prove to be comical! Perhaps I could recount the amusing tale of the time we used each other to practice applying bandages. Better yet, how about visions of students in scrubs and bandages hobbling down hallways and stairwells, crutches in tow, for a most spontaneous crutch race. Maybe the name of this blog should be Calamity Jane and it would report of all the mischief I find myself in. Ahem, getting off topic here!
Since we are speaking officially here…I can tell you that December officially makes this Chicken and Dumpling season! No no…I know you all thought it meant holiday season was upon us. My apologies, but you have been misinformed. It is officially the season for chicken and dumplings! Nothing like an icy, winter night and a piping hot bowl of a southern classic.
To start off, I made this batch in a crockpot rather than in the usual pot-on-a-stove fashion. I thought it would let the flavors meld together (and give me extra time to get my butt in gear and clean the house). Plus there is always the added benefit of turn the thing on and walk away!
Now I know these vegetables are going to be getting some eyebrow raising because some believe they have no place in the meal, but here’s my stance on it: If the dish leaves you feeling like you’ve just been wrapped up in a warm, flannel blanket on a cold winter’s night…and if you feel you need to stretch out your arms, prop your feet up, and sigh in ultimate relaxation….well then who cares if there is vegetables in it, right?!
So get to choppin’ and add ’em to the pot!
Now the trade secret to some feel-good, lip-smackin’ chicken and dumplings is to use roasted chicken. I liked to make this meal when we had a roasted chicken the night before. The leftovers make for easy prepping and for profound flavor! Shred it (skin and all) and add it in!
Now here is where it starts to come together. It may not look like much in the picture (mind you, it hasn’t been completed yet!) but it will be tasty. Just add in the remaining ingredients (and a little added salt and pepper just the way my man likes it). Turn it on and roll up your sleeves for dumplings.
Combine wet ingredients and pour into the center! use a spatula and slowly mix until combined (may need to get hands on at this point)! Pour out onto the counter and pat the dough out just enough to slice into pieces for the dumplings. Keep in mind the more you work the dough the tougher the dumplings will become!
Then comes the fun part…slice and dice! Haha. Just cut the dough into squares and drop one at a time into the pot of deliciousness you have across the room. (Mind you…cutting the dough next to the crockpot would have been the more intelligent path and it would prevent mass casualties of uncooked dumplings. Let’s take a moment of silence for the fallen!)
The downside of the crockpot, you need to stir the chicken and dumplings ever so often to prevent them from forming biscuits on the sides of the pot. On the up side, a good stir is all it needs and now I can spend the rest of the day haplessly wandering around my house to rearrange the chaos in the hopes it will eventually appear clean! Wish me luck!
Chicken and Dumplings
- 32 ounces chicken broth
- 3 cups shredded cooked chicken (or more depending on preference)
- 11 oz cream of chicken soup (1 can of Campbells)
- 1/2 tsp poultry seasoning
- 2 carrots, diced
- 3 celery sticks, diced
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoon butter, melted
- 3/4 cup milk
- Dice the carrot and celery, shred the chicken, and add to the crockpot.
- Add the cream of chicken soup, poultry seasoning, and chicken broth to the crockpot and turn on high.
- For the dumplings combine the flour, baking powder, and salt in a bowl.
- Combine the melted butter and milk in a separate dish and slowly add to the dry ingredients to form a soft dough.
- Pat out the dough on a floured surface and cut into squares of desired size. (the larger will take longer to cook in crockpot and will be softer when served). Drop into the crockpot one at a time.
- Leave the crockpot on high for up to 5-6 hours or on low for desired time. Stir ever so often to prevent the dumplings from sticking to the pot.
For the stove:
- Bring chicken broth, shredded chicken, cream of chicken soup, and poultry seasoning to a boil over medium-high heat. Cover and reduce heat to low and allow to simmer for 5 minutes.
- Return the mixture to a low boil.
- Add the squares of dough one at a time to the boiling mixture. Stir
- Add the diced carrots and celery and reduce heat to low.
- Simmer the mixture for 15-20 minutes, stirring occasionally to prevent dumplings from sticking.