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Tag Archives: stew

I suddenly got the craving for my mom’s chicken and dumplings when I was planning dinner tonight. But Mom’s recipe takes several hours (she makes the stock herself), and I did not have that kind of time. So I looked at probably 20 different recipes online, and compiled a recipe that is a jumble of what I thought would create what I wanted, *plus* it has the best part of mom’s recipe: dumplings made from canned biscuits!!

As always, I use low to no-sodium chicken broth, and I do not add salt or use canned vegetables because I am on a low-sodium diet. You can use whatever you like, but you should at least try it my way to see how good whole foods are!

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Susan’s Chicken and Dumplings

Cooking time: approx. 1 hour

Servings: 6

2 lbs chicken (any boneless chicken pieces are fine)

2 qts. Organic, low sodium chicken broth

1 can cream of chicken condensed soup

1 lb. carrots cut into bite-size pieces

2 celery stalks cut into bite-size pieces

1 medium yellow onion, diced

1 small package of frozen peas

1 tbs. fresh thyme (about 4 sprigs) / or ½ tsp dried thyme

½ tbs fresh rosemary (about 1 sprig) / or ½ tsp dried rosemary

1 dried bay leaf

1 can refrigerated biscuits

½ cup all-purpose flour

1 tbs fresh ground pepper

Pour chicken broth into a large Dutch oven and bring to a simmer. Add chicken pieces, celery, onion, carrots, thyme, rosemary, and ground pepper. Raise heat to a slow boil, and cook for approximately 20 minutes, or until chick is cooked through.

Remove chicken and cut into small pieces or shred with 2 forks (I recommend shredding) and set aside. Add condensed soup. Stir until the mixture is blended. Add peas. Return the chicken to the pot. Bring mixture to a rolling boil.

Cut or tear the biscuits into smaller pieces (cook’s preference). Coat each piece with flour, and place on top of the boiling liquid. After all of the biscuits have been added, gently submerge the biscuits and then cover the pot with a tight-fitting lid. Cook covered for about 10 minutes, or until the biscuits (now dumplings) are cooked through.

Note: this method will create a “stew-like” mixture that is slightly thick. If you prefer your C&D more broth-like, exclude the condensed soup as well as the flour.