Chicken and Dumplings, anyone?


OK, so I had a request to put this on the blog. Erika asked, I delivered ... finally. My long time friend Erika, from JMU, went home with me one weekend in college. She had never had chicken and dumplings, but my Mom whipped them up one night and Erika fell in love. Almost 10 years later, she is still asking me for the recipe! My mom doesn't really "use recipes" half the time. I ask for them and her response is usually..."Honey, I don't really follow a recipe. I don't even remember what goes in it. Let's see -- put in a little of this, little of that, etc." You get the picture. This go around, I decided to merge the vague direction she gave me, love you Mom :), with a recipe I found online, and a few minor tweaks on my end. Ultimately, it came out pretty well, but I have a feeling it will be even better tomorrow! Ingredients

4 cups water

1 3/4 cups chicken broth

1 lb skinless boneless chicken breasts

1 medium onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

4 medium carrots, cut diagonally into 1/3-inch-thick slices

2 celery ribs, cut crosswise into 1/3-inch-thick slices

2 cups of cut yellow potatoes (I used the small potatoes and cut them in quarters)

2 teaspoons salt (more to taste if necessary)

1/2 teaspoon black pepper (more to taste if necessary)

few dashes of garlic powder

3 tablespoons finely chopped fresh parsley

Can of biscuits (or you can make these, but I frankly didn't have time)

Directions

Bring water and broth to a simmer in a 2 to 3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, potatoes, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley and garlic powder to taste. Cut 3-4 biscuits into quarters and drop into soup. Put the lid back on the pan and simmer on low until biscuits plump up and briefly cook.

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