Sunday, August 26, 2012

Chicken & Dumplins



Chicken & Dumplins...is there anything more Southern Sunday Dinner than this?  No - I say, there is Not!  Only 5 ingredients and 30 minutes to make!

2-3 cans of Tyson Chunked Chicken (don't buy cheap meat, it will show in your supper)
2 cans of refrigerated biscuits (not the flaky type, they won't cook well)
2 boxes chicken broth (low fat, low sodium is fine)
1 can diced carrots
1 can English peas
salt and pepper

Bring chicken stock and juice from the canned chicken to a rapid boil.  Add pinches of biscuits to make the dumplins.  Small pinches are better than big ones...you want them to fit nicely onto your spoon with room for the chicken and veggies too.  I get about 6 pinches per biscuit. 

As the dumplins are all added, run a paring knife thru the canned chicken, you want a fine chop.  I do this right in the can, why mess up more dished!  Add chopped chicken to your dumplin stock, add carrots and peas (I drain mine but some prefer that stock to add flavor).  Salt light and pepper well. 

Let simmer for 30 minutes and you're ready to eat!  Great in the fall and winter.  I just couldn't resist and jumped the gun at the end of August and made some anyway!  My goodness this house smells heavenly!!!

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