There is no greater comfort food than Chicken and Dumplings. It doesn't have to be an all-day-in-the-kitchen event (unless you just want to spend the day in there.. which I sometimes do). Here's a quick and easy recipe:
1 T canola oil
1/2 onion, chopped
1-2 carrots, chopped
1 stalk celery, chopped
2 14oz cans of chicken broth
1 can Campbell's Cream of Chicken
2 12 oz cans chicken breast with juice
black pepper to taste
parsley to taste
rubbed sage to taste
1/2 package Mary B's frozen dumplings, broken into thirds
Heat oil in a large pot or dutch oven. Sauté onion, carrots and celery about 5 minutes to soften. In a small bowl, mix soup with one can of warm water and whisk until smooth. Add to veggies. Add broth and chicken breast with juice. Season with black pepper, parsley and sage. Simmer about 20 minutes. Bring heat up to medium, to a slight boil; add dumplings, a few at a time, stirring so they don't stick together. Reduce heat to low and simmer 35-40 minutes, stirring frequently. Turn off heat and let them cool for a few minutes before serving. Serves 4 plus leftovers. Enjoy!
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