By Kelly Bogard
Sometimes life just calls for comfort food. You know, that recipe that Mom used to make or something that brings back a special memory. I wish I had time to make for Butters some of the dishes that my mom made for me growing up. To be perfectly honest, I still don’t understand how my mom did it. She had three kids and a husband to feed, plus a full-time job. Then there were all of the kid activities, church responsibilities and just taking time to care for all of us.
One thing I don’t remember my mom ever making is Chicken and Dumplings. I know she likes it—I have heard her talk about my grandmother making it. So I looked up some recipes and found out how labor-intensive it is. With cooking, deboning and chopping the chicken and rolling the dumplings by hand… Wow, that’s a lot of work!
Then I got an email from Liana Cross with the Grimes County Farm Bureau for a quick Chicken and Dumplings recipe. Of course, I just had to try it out.
The shortcuts in this recipe really make it easy. I like to cook from scratch as much as possible, but sometimes I just don’t have the time to make it happen. Liana’s recipe cuts the time from stove to table in half.
First things, first. Bring the chicken broth to a boil in a large stock pot. While the broth is heating, combine the baking mix and milk in a mixing bowl. The trick here is to fold the milk in with a spatula rather than stirring it in. This allows the dough to stay fluffy.
Next, drop spoonfuls of the dough into the boiled broth. The size really is up to you, but the bigger they are, the longer it takes to cook through. Reduce the heat and let the dumplings boil for 10 minutes uncovered.
Once 10 minutes have passed, sprinkle the parsley flakes and pepper to taste on top of the dumplings. No need to stir them in at this point. Cover and reduce to medium-low heat for 10 more minutes.
By now the dumplings and broth have combined to make a thick sauce for the chicken. Stir in your chicken, but be careful not to break up the dumplings. Cook for about five more minutes or until the chicken is heated through.
Thanks to Liana for sharing this recipe with us. I am looking forward to making it for my mom soon. It’s not about how long it takes to make a meal—it’s about who you get to share it with.
From all of us at Texas Table Top, enjoy!
Recipe: Chicken and Dumplings
Summary: A modern-day version of some good old comfort food
- 6 cups chicken broth
- 2-1/2 cups baking mix (I used Bisquick)
- 1 cup milk
- 2 cups rotisserie chicken, diced
- 2 tbsp. dried parsley flakes
- Pepper to taste
- Bring chicken broth to a boil in a large pot.
- While the broth is heating, put 2-1/2 cups of baking mix in a medium bowl.
- Add one cup of milk to the baking mix, folding it in. DO NOT STIR. Dough will be fluffy and sticky.
- Drop spoonfuls of dough into the boiling broth.
- Turn stove to medium-heat and boil for 10 minutes uncovered.
- Sprinkle with dry parsley flakes and pepper.
- Turn down the heat to medium-low. Cover and cook for more 10 minutes.
- Stir in the chicken and cook until warmed through, about five minutes.
Cooking time (duration): 45 minutes
Number of servings (yield): 4-6