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Ok. Chicken and Dumplings are good. Really good. Even when you kind of screw up the recipe…

This is one of the only pictures I got. The dumplings are boiling to their death...

I went off of an awesome recipe from Culinary Cory – but I should have stuck to it more. I decided I was going to add more veggies, but not add more broth to the recipe…

the mound of extra veggies that I thought was a brilliant idea.

Everything was looking good…I added a splash of cream sherry to liven things up a bit…

Looks amazing right now, right?

Things went downhill as soon as I added the dumplings and brought everything to a boil. First of all, the dumplings soak up a lot of broth while they are cooking, so having enough is important. Then, while the mound of veggies were suffocating under the dumplings, I kind of burnt the bottom of the pan…sigh.

This was the end product. More of a stew than a soup...not the most gorgeous photo or dish. But I swear it still tasted great!

Luckily, the end product still tasted good besides a few burnt chunks that were encountered. The pot I used is pissed though. Thank God the friends that ate this didn’t mind a chicken and dumpling stew…We have coincidentally nicknamed the dish “chicken and dumps.” Not because it was bad – just because it’s hilarious.

Despite my mistake, this all got scooped up pretty fast. I didn't have time to take a picture after it had stopped boiling...mmm doughy chunks.

This is just one of those things I guess – a learning experience. “Winging it” and adding tons of extra veggies wasn’t the greatest idea ever. So, here is the lovely recipe below, and for the love of god, either follow it or DOUBLE it or TRIPLE it…Don’t wing it like I did!

Recipe

Chicken and Dumplings

adapted from Culinary Cory

Serves 2 (with leftovers)

Chicken and Dumplings
Soup:
1 Tbl. olive oil
2 uncooked chicken breasts, boneless and skinless
½ tsp. dried thyme
½ tsp. kosher salt
1 tsp. pepper
¼ tsp. garlic powder or garlic salt
¼ cup butter, unsalted
¼ cup celery, small diced
¼ cup yellow onion, small diced
¼ cup carrot, small diced
3 Tbl. flour
2 (15 oz. can) chicken broth, low sodium
¼ cup frozen peas

splash of cream sherry (optional)

Dumplings:
1 ½ cup baking mix, Bisquick
2/3 cup milk

In a small Dutch oven or heavy stock pot, preheat the olive oil on medium high heat. Dice the chicken breasts into medium sized pieces and slowly add them to the oil. Add the thyme, salt, pepper and garlic powder to chicken. Sauté for 2 – 3 minutes or until the chicken is completely cooked though, but not brown. Remove and set aside.

To the same Dutch oven, melt the butter over medium heat. Add the celery, onions and carrots to the butter. Stir occasionally for 4 – 5 minutes or until the onions are slightly translucent. Next, add the flour and stir for 1 minute until the flour has completely absorbed the butter. Stir in the cooked chicken and slowly add the chicken stock. Make sure you stir while adding the stock to prevent the flour from causing lumps.  Add the frozen peas to the broth.

In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. This is important for the dumplings to steam properly. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 10 minutes, covered.

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