This is a DIY day recipe!  So feel free to be creative and create your own recipe, go on-line and find a new recipe or make something else entirely.  That’s the beauty & flexibility of DIY Days in the Menu.

However, if your curious here is my general approach for this dinner when I make it...I grew up eating this so it has evolved from my mother’s recipe over the years:

  • First, in a heavy bottomed pan (or dutch oven) I saute a sliced up whole onion in about 1-2 TBS of olive oil until the onion is translucent and starting to brown.  I then take the onions out and reserve them for another use (breakfast sandwiches, pizza topping, etc....).
  • Add chunks of chicken meat (mostly white meat) that I had previously cut up, salt & peppered and sauté in the seasoned oil until beginning to brown on the outside.
  • Next add large (but still bite size) chunks of celery and carrot and whole small mushrooms (or sliced in half for smaller ones).  Feel free to add other veggies you like as well (broccoli or potatoes as my mom used to add).  Saute for a few more minutes just to soften the vegetables slightly.  Don’t worry if things are sticking to the bottom a bit, that adds flavor in the next step
  • Ready with a wooden spoon in hand, pour in about 1 cup of low sodium chicken broth and immediately scrape up any bits from the bottom of the pan as the liquid first hits the hot pan and sizzles.  Add 3-4 more cups of chicken broth (depending on how much broth you want in this dish...some like it more soupy vs. others like it to just have a bit of sauce).  Since the chicken should be almost completely cooked by now you are ready to add the dumplings to the top already
  • The dumplings have become a bit tricky for me...when I was a kid we always made Bisquick dumplings and I have to say I LOVE them, but try not to use processed food too much so I have been searching for a good substitution homemade dumpling recipe for years.  I’ve yet to find one that really delivers that Bisquick texture and saltiness so I’m still on the search and will likely just google to find a new one this time as well.  If you’ve found a homemade dumpling recipe you like, please share!
  • But generally the dumpling batter is pretty simple and you just drop big spoonfulls on top of the simmering chicken broth partially cover and let cook 10-12 minutes until the dumplings are fully cooked.  Then you’re ready to eat!  I sprinkle with fresh parsley and a bit more pepper to serve.  I often serve with a side salad as well.

 

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