Easiest Chicken and Dumplings
When I think of Chicken and Dumplings, I think of pure comfort food. It is a staple here in the south, and I think it will win you over too.
My mom was from the north so she grew up with those big fat noodles for her chicken and dumplings. Well, in Newfoundland Canada they just called it chicken stew. They were more like delicious dough balls. Big and fat and round. Here in the south they do it completely different. They have noodles that are kind of flat and shaped like noodles. The broth is thicker with the addition of some cream of chicken soup. Most of the noodles here in the south don’t add baking powder or soda so they don’t rise and get puffy like our northern cousins do.
Way back when they didn’t have cream of whatever soup so they sometimes thickened this stew with some flour. Of course the noodles also thickened the stew especially if you were lucky enough to get some leftovers. For my noodles I am going to go the easiest route and cut up some good old biscuits. They are perfect in Chicken and dumplings and makes very little mess. I just use my kitchen sheers and cut them into itty bitty little pieces. I then dredge them in some flour and plunk them into my chicken broth. Easy peasy delish!
The Easiest Chicken and Dumplings
1 (2 1/2-pound) chicken, cut into 8 pieces
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
4 quarts water
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup of flour
1/4 tablespoon salt
1/4 tablespoon pepper
1 can of flaky layer biscuits. (DO NOT USE HONEY FLAVORED)
Place the chicken, onion, bay leaves, and bouillon, in a large pot. Add 4 quarts of water, simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
To prepare the dumplings: Mix the flour with the salt and pepper in a shallow bowl or plate. Take each biscuit and remove them from the can. Cut each layer into several pieces. I used my pizza cutter. You could use a knife, kitchen sheers or just tear them for a more rustic looking dumpling. Add the biscuit strips to the hot pot and spoon some of the liquid in the pot on top of the biscuit pieces as you add each piece to the pot. Do not stir the chicken once all the biscuit pieces have been added. Push the pieces of dough down into the broth. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings are no longer doughy, about 10 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Peace be with you,