Winter is in full swing here in Texas. Its cold and rainy. In the middle of summer when the temperature is over 100°, I can’t wait for winter and cold, snuggly nights. Now that winter is here, I snuggle up with Theo and love making big pots of hot, thick food, like chicken and dumplings. The following recipe is my variation of my Aunt’s chicken and dumplings that she taught me how to make in high school. Its rich, creamy and hot, perfect for cold chilly nights.
3 boneless, skinless chicken breasts
1 tablespoon oil
3 stalks celery
1 box chicken broth
dry minced onion
salt and pepper
1 batch biscuit dough, homemade or refrigerated can
Replace the chicken and add as much water as needed to submerge the chicken. I usually end up with about 2 cups broth and just under 2 cups water. Bring broth to a boil and allow the chicken to boil until cooked through.
Dice up the chicken breast into 1 inch cubes and add back to the pot with about 1/2 teaspoon of dry onion(more or less to taste). Season with salt and pepper to taste and depending on the salty-ness of the chicken broth used.
Add the biscuit dough into the pot and stir. When the biscuit dough floats to the top, is it cooked through. Allow the soup/stew to continue to cook until thickened. It should be pretty quick, 5-10 minutes.