Chicken & Dumplings (embarrassingly easy...I promise!)

Chicken and Dumplings...

It sounds daunting, I know!  But it really, really doesn't have to be.  I fully believe that it's alright to take short cuts as long as you aren't a professional chef!  But in my opinion, these are better than -any- others I have had.  However, this is my Mom's recipe that I've grown up on, so I guess there's a chance it's just personal preference.  However, as EASY as these are...you won't be out anything to try them for yourself and see!  They're the ultimate comfort food for fall and winter.

Here's what you'll need...

32 oz. box of Chicken Broth (you decide if you want low sodium or not)

1 can of Cream of Chicken soup (regular soup size can, unsure of the ounces)

1 package **Mary Hill frozen dumplings 

(only use Mary Hill, other frozen dumplings aren't near as good.  I know for a fact I've found them at Publix and Kroger...never tried anywhere else.)

Raw chicken (not pictured) (I use 1 pkg. boneless thighs, but you can also use a small chicken.  I don't suggest using all chicken breast because the flavor isn't as good.  If anything, mix dark and white meat.  Also, DO NOT use cooked chicken... you'll be very disappointed.)

Black pepper to taste (I put a lot!)

**Garlic salt/power to taste

 (If you use low sodium broth, use garlic salt.  If you use regular broth and soup, use garlic powder)

Directions:

1.  Put your chicken on to boil.  (Yes, boil, and only boil.)  Fill up a large pot with enough water to cover the chicken (although the chicken isn't in there yet) and bring to a boil.  When at a rapid boil, turn water to medium and add chicken.  Keep temperature right below or at a low boil until chicken is done.  Cooking time varies, but you can't "over cook" boiled chicken, so longer is better than not enough.  Mine cooked for about 40 minutes I think, but it probably didn't need that long.  As long as the internal chicken temperature reaches 165 degrees for 15 seconds, you're good.  Don't season the chicken water with anything at all.  Only boil in water, not chicken broth.  If you add anything, it'll be too salty.

2.  In a separate large pot, pour entire box of chicken broth and bring to a boil.  When it reaches a boil, turn the stove setting to "low."  Add each dumpling to the broth individually.  When you're done adding the dumplings, give it a gentle stir.

3.  Add cream of chicken soup, garlic salt or powder, and black pepper and give it another gentle stir.  Cover and cook for about 25 minutes, or until tender.

4.  When chicken is done, remove from water and cut into bite-size pieces.  Don't throw away the water!  

5.  Add chicken to dumplings and gently stir until mixed.

6.  This part has to be done by "eye balling."  Depending on how "wet" or "liquid" your dumplings are, you'll want to add some of the water the chicken was cooked in.  Usually, anywhere from 1 to 3 ladles full.  I used two, but depending on your tastes, you could us more or less.

7.  ENJOY!  Goes well with green beans, collards, or mustard greens.  However, it's great as one-dish meal!

Should look something like this...

I didn't take any step-by-step pictures, and the dumplings kind of broke when I put them in the container for leftovers, but you can hopefully tell how tasty they look!

It's certainly not homemade dumplings and the recipe is embarrassingly easy (see, I told you!), but no one will know how easy it is.  It truly doesn't taste like it or I wouldn't be sharing the recipe!  I prefer this recipe to homemade dumplings, but that's my personal taste.  Please, please try them and let me know what you think!  (Even if you don't like them!)  And if you're scared of boiling chicken, just trust me and do it.  Also, if you typically dislike dark meat, I promise you'll like it in this recipe!  However, you can use half white meat and half dark meat.

Have fun eating your comfort food, and HaPPy FaLL, Y'aLL!