I found this recipe in last month's Southern Living magazine and it was beside the original, full fat and loads of prep recipe. I always opt for the simple. Let that be known.
My first time making chicken & dumplings went smoothly. I must have eaten it at some point but don't have a clear memory of having it. Big, on the other hand, was giddy when he knew I was going to give this recipe a whirl. He is a fan of this tasty dish. It turned out wonderfully and the 3 of us sat in deafening silence as we each inhaled our bowls. Bug and I capped off our dinner with a dessert of Rio Star ruby red grapefruit and I LOVED that too. I swear, you haven't had a deliciously sweet, juicy red grapefruit until you have eaten a Rio Star. Oddly, I learned of that too in a Southern Living issue recently. We are lucky enough to have easy access to the Rio Star as they are grown in the "Valley" here in Texas. And it can't be beat that they were 10 for $1 at our grocery store last week when I loaded up on them.
Easy Chicken & Dumplings- 4-6 servings
1 (32 oz) container low-sodium chicken broth
3 c shredded, cooked chicken
1 (10 ¾ oz) can reduced-fat cream of chicken soup
¼ t poultry seasoning
1 (10.2 oz)can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
-Bring first 4 ingredients to a boil in a dutch oven over medium-high heat. Cover reduce heat to low and simmer, stirring occasionally 5 minutes. Increase heat to medium-high and return to a low boil.
-Place biscuits on a lightly floured surface. Roll or pat each biscuit to ¼” thickness and cut into ½”-wide strips.
-Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
Try this recipe and give yourself and your family something to love this Valentine's season!
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