Monday, November 8, 2010

Creamy Chicken and Dumplings

So I have to tell you my fellow food loving friends, I think I should have grown up in the South! That is right, like somewhere from the great state of Georgia or even Alabama. Why you ask? Well, I will tell you... even if you don't really care to hear about it. :D Not only is it beautiful back east with its beautiful scenery, darling people with lovely accents and wonderful places of historic history sites to visit but their FOOD. is. AMAZING! I really think they know what food should taste like. I am sure you know I was headed IN that direction since this is a FOOD blog after all. I know, somehow all my loves and desires head back to food. If you know me well, you know that when it comes to food, my mantra is "Food is essential to Life, make it Good!" Well, all of you that desire to be from the south like I do, I have a a delectable recipe for you...Creamy Chicken and Dumplings! This food is definitely a comfort food and a bowl of this will warm you from the inside out. You could make this wonderful recipe tonight if you wanted, especially since it is raining, snowing and windy along the Wasatch front today here in Utah. Then you could at least pretend you were from back east while you at your creamy chicken and dumplings... I can't pretend that this recipe came from my kitchen but I did head over to one of my favorite blogs. The author of this blog is from the great State of Alabama and she is so cute! She also loves food and occasionally posts the most yummy southern recipes. Needless to say, this recipe comes from cute Amanda. I hope you enjoy making and eating this yummy recipe!
Creamy Chicken and Dumplings
Recipe and Photo adapted from

1 lb. Chicken breasts
10 bouillon cubes
2 quarts of water
2 c. Bisquick
2/3 c. Milk
2 Tbsp Butter
4 eggs
4 Stalks of Celery
salt and pepper

Place chicken breasts and bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil, reduce heat and simmer for 20-25 minutes until the chicken is done.
Meanwhile, boil the eggs. Then mix together the Bisquick and milk until soft dough forms. When Chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 minutes then uncover for 10 minutes.
Meanwhile dice 2-4 celery stalks until you have about 1/2-1 c. of diced celery. Cut or shred chicken into bite sized pieces. Saute celery in 2 Tbs. Butter for a couple of minutes. Add in chicken and season well with salt and pepper. Stir to combine. Add chicken and celery to the soup. Remove yolk from eggs boiled eggs and chop whites and add to the soup. Stir all to combine. Serves 4.


Ashlee, The Culinary Queen


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