Chicken and Dumplings
These days, I’m all about anything and everything Joanna Gaines. I used to not understand everyone’s fascination with her, but then I saw an episode of Fixer Upper and got it.
Her houses are beautiful, yes, but what inspires me is her dedication to family, hard work, and living a life filled with grace, kindness, and optimism. And so, when Joanna Gaines came out with a cookbook, naturally it ended up on my bookshelf. The recipes in it are delicious, easy, affordable, and can literally feed all of Texas.
I also love that the recipes are inspired by her every day life. Her recipes are ones that she actually uses to feed her family of 7. Having food be the central point to one’s life — it’s an inspiration to me, and to this blog.
So here is a recipe for Chicken and Dumplings inspired by one that I recently tried out of her cookbook. It looks unassuming, but don’t be fooled. It’s that hearty kind of homecooked meal that you’re looking for on a cold autumn night. While you try Chicken and Dumplings, I’ll be over here watching reruns of Fixer Upper on Hulu.
Chicken and Dumpling Soup
Ingredients
- 12 cups chicken broth
- ½ cup all-purpose flour
- 2 cans (16 oz.) refrigerated biscuits
- 1 cup half-and-half
- Shredded meat from 1 rotisserie chicken
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Pour the chicken broth into a large stock pot, bring to a boil, and then reduce to simmer.
- Using a knife or pizza slicer, cut each uncooked biscuit into thirds, and then cut these slices into thirds again to create 9 small dumplings from one biscuit. Lightly toss the dumplings in flour so they do not stick together. Toss the dumplings into the simmering broth.
- Pull the meat off of a rotisserie chicken, being careful to remove the bones. You may also include the chicken skin as well for added texture and flavor.
- Add the salt, pepper, and half-and-half, and stir.
- Cover and let simmer for approximately 20-30 minutes until the dumplings are cooked through. Enjoy!
