What'S Cooking, Vol. 3 - What's Cooking? Blog at Allrecipes.com - 200584

What's Cooking?

What's Cooking, Vol. 3 
 
Oct. 17, 2010 8:36 am 
Okay, this is the last entry I am bringing over from my old site, but again, it's completely worth reposting.  This is a super easy, delicious and satisfying meal.  And when you need a little extra comfort, this is your "go to" dish!

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Been a few days!  I've been a bit lazy, but I will catch up on some of the more notable dishes I've made in the last week or so.  We'll start with one of the all-time comfort dishes that I threw together after my beloved Longhorns lost to Oklahoma.  It's going to be a long football season with lots of comfort food, so let's get started!
One of my favorite cold weather (or even kind of cold weather) dishes is chicken and dumplings.  This recipe is super easy and unbelievably good.  My friend Maria gave me the base recipe, and I've just tweaked it a bit.  Trust me.....you will have a hard time finding anyone who won't line up at your doorstep for a bowl of this stuff.
Let's start with the chicken.  You can either roast a whole chicken with some olive oil, salt, pepper, garlic, thyme and rosemary in the oven at 3:50 for an hour to an hour and a half, or you can buy a rotisserie chicken at the store.  The point is to have the chicken roasted prior to cooking so that the meat is juicy and flavorful before it hits the soup.  Either method is fine, but the rotisserie is obviously easier.  Once the chicken is cool enough to handle, just shread and set aside.  You can either discard the carcas or save it to make stock later.
Chop a couple of stalks of celery, about half a cup of onion and about 3/4 of a cup of carrots into fairly small pieces.  In a soup pot, add about two tablespoons of butter and a drizzle of olive oil to the bottom of the pan and heat up to medium.  Sprinkle with salt, pepper and garlic powder and allow to cook until tender.  Once the veggies are done, add three cups of chicken stock (or broth) , one can of low-sodium cream of celery soup and the shredded chicken.  Stir to thorougly combine and allow to simmer.
For the dumplings, get a can of some kind of buttermilk biscuits (I use Pillsbury Simply Biscuits).  Flour your work surface.  Using your hands, flatten out each biscuit and cut into nine small sections.  Do this for each biscuit until all biscuits are cut, using as much flour as needed.  Don't worry about over flouring.  The excess will just thicken the soup.
Once the "dumplings" have been all cut, drop them individually into the simmering soup, stirring to make sure they become submerged.  Continue this until all dumplings have been added, and then allow to simmer for about 10 minutes.  The dumplings will tend to float on top.  So just give it the occasional stir to keep them cooking.
Dish up and enjoy!  This soup is what comfort food is all about...fragrant, creamy, warm and delicious.  I'm sure your family and friends will enjoy it as much as mine do.
Until next time, cheers!

 
 
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Tammy

Home Town
Austin, Texas, USA

Member Since
Nov. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Gourmet

Hobbies
Gardening, Walking, Reading Books, Music, Wine Tasting

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