Tuesday, April 1, 2014

Weeknight Chicken and Dumplings

If you are feeling blue, or just need some quick comfort food, this weeknight edition of chicken and dumplings is just what you need.  In our case, Mandy has a really bad cold and wanted soup, but not from a can.  So I swung by the store on the way home and picked up a rotisserie chicken, and a pack of canned biscuits.

Now this isn't my typical way of making chicken and dumplings, but when for a weeknight where you are limited on time, this is the  "quick edition" but is still tasty.


To start I shredded up the chicken I bought, it will be hot, so use your man hands or put on some gloves while you are doing it.  I use everything but the bone and cartilage in order to give the mixture as much flavor as possible.  Since I wasn't using broth as a base, and was using the chicken to make a broth, I wanted every morsel of meat, skin, juice, and fat in the pot.

Once I had it all shredded, I put in the pot with just enough water to cover the chicken, and about a half inch of liquid above the meat. I let it come to a boil and reduced it to medium for about 45 minutes.  This will allow all of the yummy goodness to breakdown and create a good broth for the mix.










After the 45 minutes was up I took the canned biscuits (4) and cut them into slices, you can drop them in  that way, but I like them lumpier, so I fold the strips in half.  I dropped all of the dumplings into the broth at a medium boil uncovered for 10 minutes.  At the end of the ten minutes I reduced the heat to medium low and covered the pot for 10 more minutes.


PERFECTION. It also satisfied Mandy's limited appetite, which was the ultimate goal.