Sometimes you just need some comfort food.
You know what I’m sayin’?
This is one of those dishes.
And sometimes you don’t want to spend a lot of time getting to that comfort food.
For me, that means stopping by the gas station for a donut or calling the pizza man to stop by…
Since those aren’t really the best of life choices, here’s a solution for you:
Since I’m not so Southern (ok, does South Dakota REALLY count? I didn’t think so…), I’ve never had real chicken and dumplings but…here’s my healthy interpretation.
Maybe it’s not real chicken and dumplings (I really have no clue…), but it’s darned good and you are gonna wanna try this treat! It’ll make you want to cuddle up in front of the fire with your loved ones. Maybe that’s just me.
Also, please note the amazing, sunny weather I had to work with…what kind of winter is this?!
But try it anyway.
I made a big batch of this on a Sunday and ate it all week for lunch. I even had enough left to freeze for future quick lunches. Let me tell you-my colleagues were awfully jealous of my beautiful bowl of amazing smelling deliciousness (it’s a word) when they were picking at their icky pre-packaged frozen meals.
Even in this strange
spring winter, you can have yourself a down-home, wonderful meal in no time!
- 4 chicken breasts (frozen or pre-cooked, shredded)
- 2 32oz boxes of organic low-sodium chicken broth
- 4 cups of water
- 1 yellow onion, chopped
- 2 T. garlic, minced
- 6 stalks of celery, chopped
- 2-3 cups of carrots, chopped
- 1 cup mushrooms, chopped
- 1 red pepper, chopped
- 1 cup peas (frozen)
- 1 cup corn (frozen)
- Marjoram, pepper, red pepper flakes, onion powder, garlic powder, parsley-all to taste
- For dumplings:
- 1.5 cups whole wheat flour
- 1 t. baking soda
- ½ t. salt
- 2 T. olive oil
- ⅕ cups water
- Saute onions and garlic in the bottom of a large soup pot until the unions are translucent.
- Bring chicken broth and water to a boil over the sauteed onions and garlic. If chicken is frozen, drop it in and allow it to cook. Remove from pot and shred, return to pot.
- Chop vegetables and add (celery, carrots, mushrooms, red pepper). Lightly boil until carrots/celery are almost tender. (15-20 minutes)
- Whisk together flour, baking soda, and salt. Add oil and water and stir. Dough should be able to be stirred with a wooden spoon and should not be dry or too wet.
- Turn up heat on soup until boiling and drop dumpling dough in by the spoonful (you want the broth boiling so the dumplings will cook through).
- Add corn and peas and seasoning. Taste to adjust.