Homemade Chicken and Dumplings ~ a deliciously rich homemade chicken stock is the base of this warming, healing pot of pure southern comfort food.
All the kids are probably back in school now, sharing germs and viruses. Also, with the change in the weather, next come the colds, and seasonal flu bugs. When the crud strikes at your house, you’ll want to make a pot of this old-fashioned Homemade Chicken and Dumplings to help everyone feel better.
The dumplings are made with a biscuit-like dough, rolled out and cut into 1 1/2″ squares then boiled in a rich chicken broth or stock. The dumplings cook up pillowy soft, but are hearty and filling. This big pot goes a long way and leftovers are completely delicious so don’t even think of cutting the recipe in half!
Chicken and Dumplings has been around since the Great Depression and is a very popular comfort food dish in southern cuisines.
There are many variations to this recipe with dumplings made as I’ve presented here, or by using a drop biscuit method for round puffy dough balls. It can also be made casserole style but the basics are still the same. Chicken broth or stock, shredded chicken and doughy dumplings are the basic ingredients, but I’ve also added a chopped carrot and frozen peas for a little color too.
If you’ve never made your own chicken stock, I highly recommend giving it a try for this and other chicken soup recipes.
I’ve included a super easy, low-sodium, no fail recipe below, and I promise you won’t be sorry. Chicken stock is made by combining bone-in, skin on chicken pieces, vegetables and water. The ingredients are cooked until fall-off-the-bone tender, then removed from the broth. The vegetables, chicken bones and skin is discarded, the meat shredded, and the broth refrigerated overnight. The fat from the chicken will rise to the top of the broth and can easily be removed leaving you with a low-calorie, salt free, rich flavored chicken stock that can be used immediately or frozen until needed.
source : savingdessert.com
