This year my family and I decided to do something a little outside of our usual for Christmas and for the first time in as long as I can remember, we went out of town for the holiday. While it was a bit of an undertaking to pack up everything involved and schlep it all the way from Texas to Oklahoma, I would have to say that the venture was well worth it. Even with the 5-hour trip home taking nearly 8 hours.
We were visiting my Uncle Johnnie and my Aunt Mildred who lives there. This is where I should probably explain that he is really my mother's uncle and more of a grand or great uncle to me - however that title would actually work is beyond me! He and I always seem to reminisce about one particular thing, my Great Grandma, and her amazing simple old-fashioned southern cooking. The sort you really don't come across anymore.
Well, this time around it was all about Chicken and Dumplings. The way that he and my mom were describing her chicken and dumplings, I thought I could channel my Great Grandma's spirit in some way and make it happen.
The chicken and dumplings the both of them remembered were as simple as simple could be. She used refrigerated biscuit dough for the dumplings; rolling the biscuit dough out in flour and slicing them into thin strips of dumpling goodness. There were no signs of veggies anywhere either in this dish, which is the one thing that I did have to alter.
So here we have it! My Grandma's Old-Fashioned Chicken & Dumplings with my own little twist on it. I kept it as simple as the original as it was described to me but made just a few wholesome changes to it to suit my habits and needs in today's world.
Everyone at the table gobbled up these chicken and dumplings. I think my uncle went back for thirds even! I'm really happy that I was able to at least somewhat recreate my great grandma's chicken and dumplings. I hope that I made her proud here!
Grandma's Old-Fashioned Chicken & Dumplings
Servings: 8 • Size: About 1 1/2 Cup • Calories: 303 • Fat: 6 g • Saturated Fat: 1 g • Carb: 35 g • Fiber: 2 g • Protein: 26 g • Sugar: 1 g • Sodium: 533 mg
1 1/2 Lb. Boneless Skinless Chicken Breast, Cut into 3 or 4
2 Celery Stalks, Chopped
1/2 White Onion, Chopped
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Salt-Free 'Soul' Seasoning
1 3/4 C. Unsalted Chicken Stock
1 (10 Oz.) Can Cream of Chicken Soup
1 (16 Oz.) Refrigerated Biscuit Dough
1/4 C. All-Purpose Flour
Salt & Pepper
Place 1 1/2 Lb. chicken, 2 Celery Stalks, and 1/2 White Onion in a large pot and sprinkle with 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. 'Soul' Seasoning, and Salt & Pepper.
Pour 1 3/4 C. Unsalted Chicken Stock over the chicken and then add enough water until it just covers all the chicken tenders; bring it all to a boil.
As soon as it is boiling, stir and turn down the heat as low as it will go.
Cover and simmer on low for 35 minutes.
While the chicken is cooking, sprinkle two pieces of wax paper with 1/4 C. flour. Place the biscuits out onto the flour, cover with another piece of wax paper and roll them out to be about 1/4" thick or so.
Use a sharp knife or pizza cutter to cut the dough into 'dumplings' - mine were about 2" long and 1" wide. Set aside.
Once done, remove chicken with a slotted spoon and set aside to cool slightly.
Add the Can Cream of Chicken Soup to the pot of broth and seasonings and stir well.
Carefully stir the dumplings, cover and simmer on low for 30 to 40 minutes or until tender.
When the chicken has cooled shred or cube.
Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.
Once done, remove from the heat and divide evenly among bowls. Enjoy right away!
Nutritional Claims: Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free