Sunday, March 8, 2009

Quick Chicken and Dumplings

Let me just tell you up front: these are not the chicken and dumplings you remember fondly from your childhood that either your mother or grandmother made. They're not even as good as the ones at a certain famous chain restaurant. They are, however, quick and simple, and will work in a pinch. Such as when one has just gotten back in town after an 8-hour car trip with an unhappy 14 month old and there's not much at all in the pantry.

I threw this together tonight because I wanted some comfort food, but didn't have the time or energy to put into making these from "scratch." If you want the really good ones, they take time to make (but they're so, so worth it!). I had no homemade stock in the freezer, but I did have some shredded chicken and some frozen dumplings, so I was good to go.  Celery is also not a normal ingredient, but I like it, so I added it.

I was pleasantly surprised with these, considering they were made from frozen dumplings and canned stock.  Tasting these definitely made me want to make the good dumplings and stock soon, though!

Easy Chicken and Dumplings

3 quarts canned/carton chicken stock, low sodium
2-3 cups cooked & shredded chicken (rotisserie works well, also)
2 ribs celery, diced
Pepper and other seasonings to taste*

Bring the stock and seasonings to a boil. Add dumplings one at a time and stir frequently to prevent sticking. Let them simmer with the pot covered for 30-45 minutes, or until done. Add in the chicken meat and continue to cook for another 10-15 minutes or to desired consistency.

*I used parsley, poultry seasoning, sage, thyme, onion powder, and garlic powder, and of course, didn't measure a bit of it. If I were making the good stuff from scratch, I would have added the parsley, poultry seasoning, sage, thyme, and real onions, garlic, and carrots while making the stock.

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