Chicken ‘N Dumplings, oh where do I start? This dish is the epitome of comfort food, it’s the kind of dish that wraps you in a cozy culinary hug and takes you back to simpler times. I remember the first time I tasted this delightful concoction, I was a little girl sitting in my grandma’s kitchen, wide-eyed and curious. The rich aroma of the chicken broth, the soft, pillowy dumplings, and the tender pieces of chicken created a symphony of flavors that I’ve never forgotten. Over the years, I’ve tweaked and perfected my own version of this beloved recipe, and now I’m excited to share it with you! This Chicken ‘N Dumplings recipe is easy to make, yet tastes like it’s been simmering on the stove all day. As for tips and tricks, make sure your dumplings are not too heavy, they should be light and fluffy, adding milk and not overmixing the dough are key. Why do I love it? It’s simple, it’s delicious, and it’s a dish that warms the soul. So, let’s get cooking!
Ingredients
- 1 qt. chicken broth (with some chicken)
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- milk
Cooking Method
- Heat broth.
- Thicken broth as
- thin
- gravy.
- Mix flour, baking powder and salt.
- Add milk as
- for drop biscuits.
- Drop onto boiling broth.
- Put lid on.
- Cook about 10 to 15 minutes.
Calorie: 400
Total cooking time: 30 minutes
Difficulty level: Easy
The Chicken ‘N Dumplings Saga Begins
So there I was, standing in the heart of my kitchen, ready to embark on a culinary journey. Destination? Easy Chicken ‘N Dumplings. I had my ingredients lined up like soldiers ready for battle: a quart of chicken broth (with some chicken, because let’s face it, it’s not chicken broth without a little chicken), 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and milk.
The Broth Boiling Bonanza
First up, the chicken broth. You know, the stuff that looks suspiciously like the puddle my dog leaves after a heavy rain, but smells a million times more appetizing. Into the pot it went, heating up faster than a Las Vegas wedding. I watched as it began to bubble and boil, like a witches’ brew, only less green and more delicious.
The Gravy Gamble
Now, here’s where things got interesting. The recipe called for me to thicken the broth until it resembled a thin gravy. The problem was, I had as much experience with thin gravy as I did with quantum physics. But hey, cooking is all about experimentation, right? So, with a dash of bravery and a whole lot of cornstarch, I jumped into the gravy gamble.
The Flour Fiasco
With the broth simmering, it was time to tackle the dry ingredients: flour, baking powder and salt. Now, if you’ve ever tried to measure flour without coating your entire kitchen in a dusting of white, you’ll know that it’s a task on par with climbing Mount Everest. But with a steady hand (and a few deep breaths), I managed to mix them together without turning my kitchen into a winter wonderland.
The Milk Move
Now came the milk. The recipe said to add it as if I was making drop biscuits. To be honest, I hadn’t made drop biscuits since the ’90s, but I figured, how hard could it be? Well, let’s just say that it was an experience. By the end, I had a mixture that was somewhere between pancake batter and quicksand, but it was progress, right?
The Dumpling Drop
The moment of truth had arrived: it was time to drop the dumplings into the boiling broth. I felt like a contestant on a cooking show, the clock ticking down as I carefully scooped the dough and dropped it into the pot. It was tense, it was exciting, and above all, it was strangely satisfying.
The Lid Lockdown
With the dumplings bobbing in the broth like mini icebergs, the next step was to put the lid on. Now, this seems like a simple task, but when you’re cooking, anything can happen. And in my case, it did. I managed to put the lid on, but not without a minor struggle and a quick game of “hot potato” with the pot handle.
The Waiting Game
Finally, the last step: cooking for about 10 to 15 minutes. Now, there are few things in life longer than a minute waiting for your food to cook. So, 10 to 15 minutes? It felt like an eternity. But, as they say, good things come to those who wait. And boy, were these dumplings worth the wait.
The Chicken ‘N Dumplings Triumph
And there you have it, folks. My journey into the world of Easy Chicken ‘N Dumplings was a success. Despite the flour fiasco, the milk move, and the lid lockdown, I emerged victorious. And let me tell you, those dumplings were nothing short of delicious. The moral of the story? Cooking is an adventure, filled with triumphs, trials, and a whole lot of tasty treats. Now, if you’ll excuse me, I’ve got some leftovers to devour. Bon appétit!
