Is it cold at your house? It's cold here....
OK. That's it. It's cold and I don't like it. Not one bit! So we're gonna make some easy peasy chicken and dumplings. Super easy to make and very time efficient. Now if you've been paying any attention at all you should have all the stuff to make your own chicken stock, or have some frozen. Need a refresher? Go back and read the beginning of this one. No worries, I'll wait.
*elevator music*
OK! So now you are either getting your stock out, tossing all the stuff you've been saving into a pot (save your scraps dummy!), or are heating and using that canned crap. Note! If you are using the canned stuff get it on the stove and simmer it with much fresh thyme, sage and rosemary if you have it. Trust me.... it will make it allllll better! Here's the other crap you'll need o make this delishious warming food.
Chicken. Duh.
Celery
Carrots
Onion
Garlic
thyme, rosemary and sage. I just love that combo.
And a biscuit mix. Whatever you have will do. Or make your own!
I like herbed biscuits, but you could add cheese..... MMMMmmmmmmm.......
As your broth simmers and melds go ahead and choppity chop. Make everything a nice uniform size. Chop up all your fresh herbs, and dice the garlic too. 6 or so sage leaves, 6 or so thymes stripped from the woody stems, and 2 or 3 rosemaries stripped from the woody stems. Chop chop chop them into nice fine pieces. Mmmmm........
Toss your chicken and carrots in first. They need to cook longer than the other junk. Give em about 20 minutes or so before you toss in your soft veggies garlic and herbs. Reserve some of your herbs to put in the dumplings (or chop up some more), whatever combo you like. Bring it to a nice simmer and walk away for a bit. Maybe another 20 min or so...
Mix up your dumplings and toss in your herbs. Make sure your stuff is all thoroughly mixed.
Get 2 spoons and start dropping them into the simmering soup. Repete until all your mix is in and put a lid on it. Be careful you don't boil it over, but let it simmer until you see the little buggers popping back up to the top and floating. About 20 minutes to a half hour.
Now you eat!
*elevator music*
OK! So now you are either getting your stock out, tossing all the stuff you've been saving into a pot (save your scraps dummy!), or are heating and using that canned crap. Note! If you are using the canned stuff get it on the stove and simmer it with much fresh thyme, sage and rosemary if you have it. Trust me.... it will make it allllll better! Here's the other crap you'll need o make this delishious warming food.
Chicken. Duh.
Celery
Carrots
Onion
Garlic
thyme, rosemary and sage. I just love that combo.
And a biscuit mix. Whatever you have will do. Or make your own!
I like herbed biscuits, but you could add cheese..... MMMMmmmmmmm.......
As your broth simmers and melds go ahead and choppity chop. Make everything a nice uniform size. Chop up all your fresh herbs, and dice the garlic too. 6 or so sage leaves, 6 or so thymes stripped from the woody stems, and 2 or 3 rosemaries stripped from the woody stems. Chop chop chop them into nice fine pieces. Mmmmm........
Toss your chicken and carrots in first. They need to cook longer than the other junk. Give em about 20 minutes or so before you toss in your soft veggies garlic and herbs. Reserve some of your herbs to put in the dumplings (or chop up some more), whatever combo you like. Bring it to a nice simmer and walk away for a bit. Maybe another 20 min or so...
Mix up your dumplings and toss in your herbs. Make sure your stuff is all thoroughly mixed.
Get 2 spoons and start dropping them into the simmering soup. Repete until all your mix is in and put a lid on it. Be careful you don't boil it over, but let it simmer until you see the little buggers popping back up to the top and floating. About 20 minutes to a half hour.
Now you eat!
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