Chicken and Dumplings
The fall weather in Charlotte went from 80 degrees, to surrounding areas having snow on Saturday. That drop in cold weather always makes me want to snuggle under a blanket with a warm bowl of hearty food. Nothing says comfort more than chicken and dumplings! It always reminds me of visiting my Aunt in Florida for Christmas. Love and comfort – in a bowl!
1 chicken, roasted and cut into pieces
1 medium onion, diced
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme or 1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper to taste
6 cups low-sodium chicken broth
1 can of biscuits (dough)
Parsley to garnish (optional)
Heat olive oil, add chopped onion, carrots, and celery, bay leaf, thyme, salt and pepper and cook for 5 minutes, until starting to become tender.
Add broth. Bring to a boil, bring down to simmer.
Break biscuit dough into about ½ inch balls or pieces. Drop into pot. Cover and simmer for about 12 more minutes.
(note: You’ll notice the dumplings floating, but you’ll want to make sure they are not floating and have dropped into the stew in order to make sure they are cooked.)
Serve by scooping the dumplings and chicken into the bowls, then cover with broth.