Chicken and dumplings is a meal I have only ever had as an adult. Growing up, my family would enjoy matzo ball soup once a year and that was as close as I got to this comforting wintertime stew.
When my best friend Kelly and I started cooking dinners together, she introduced me to her version of chicken and dumplings. Creamy, chicken soup with veggies and thick noodle-like dumplings made with biscuit dough.
Over the years we’ve made this dish several times without paying attention to how we prepare it. After making chicken and dumplings this week an Instagram fan asked for the recipe. I figured it was about time I wrote this down.
Creamy Chicken & Dumplings
Cooking/prep time: about 1 hour
- 2 Tbs. butter or olive oil
- 2 Tbs. flour
- ½ onion, chopped
- 3 celery stalks, chopped
- 3 carrots cut into small chunks
- 1 pound of chicken (I like the breast tenderloins), cubed
- 1 can condensed cream of chicken soup
- 1.5 cartons chicken stock (about 48 oz.)
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 teaspoons dried parsley (or 2 Tbs. fresh)
- 1 cup frozen peas, thawed
- Salt and pepper to taste
- Your favorite biscuit dough recipe
Melt butter in a dutch oven. Add onions, celery, carrots, chicken and flour and cook till onions are soft, about 5 minutes.
Add the cream of chicken soup, chicken stock and herbs. Add salt and pepper to taste. Bring to a simmer. Turn down the heat and simmer while you prepare the biscuit dough.
Make biscuit dough according to instructions. Roll out dough to ¼ inch thick and cut into 2-inch rectangles (doesn’t have to be exact).
Drop the dough into the soup, cover, and cook for 30 minutes or until dumplings are cooked through.
Add the peas and simmer for a few minutes until they are heated through. If the soup is too thin, create a slurry of ¼ cup milk and two teaspoons of flour, pour it in the pot and simmer for another minute or so.
Serve on a cold day.
Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.
This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.
It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.
Green coconut curry with tofu, chicken and peas
- 1 tablespoon green curry paste
- 2 teaspoons curry powder
- 3 cloves garlic, smashed
- pinch of cumin
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and pepper
For the curry:
- 6 chicken tenders (about a pound)
- 1 brick of extra firm tofu, cubed
- 3 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can of coconut milk (found in the Asian cooking aisle)
- 1 cup frozen peas
- 2 cups uncooked jasmine rice
- 1 lime
Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.
Start on the rice as you prepare the rest of the meal.
Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.
Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.
Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.
Serve over jasmine rice with a squeeze of lime juice.