A good ole comfort food that's a favorite around pretty much everywhere I've been.
This is one of those things my mom would make on a cold winter's night that would always warm you up and make you feel nummy from the inside out. It's rich and savory, and makes even my finicky Boo perk up. My mom always made it with heavy cream, but it can be made with milk. It's just not as creamy, but trust me, try it once with the cream. It's worth the calories ;)
Granny Mae Wisdom--90% of intelligence is knowing when to shut the #$X$ up!
Carrots can be a bear to cook, so I found a little hack. I buy the canned Green Giant ones, drain them and just toss them in. To me it's worth getting the recipe done faster than waiting nine babillion hours on the carrots to get tender. Or you can nuke fresh carrots in the microwave and toss them in, too.
To make this Vegetarian, you can replace the chicken with either corn or Veg-All.
Basic Dumpling Recipe
2 tbsp Kerrygold Garlic & Herb Butter
1 cup chopped onions
1/2 cup bell peppers
1/2 cup chopped celery
2 tsp poultry seasoning
2 tsp black pepper
1 tsp garlic minced
1 tsp Worcestershire sauce
Salt to taste
1 cup chopped & peeled carrots
32 oz Chicken Broth
1 lb boneless skinless chicken breasts, cut in 1-inch pieces or 2 cans of canned Chicken
1 can Pillsbury Butter Grands refrigerated biscuits
1 cup heavy whipping cream
For Meat Option:
If you're not using canned chicken, then season chicken with garlic salt, pepper and onion powder, then boil until done, and drain.
For both recipes:
1. Saute butter, poultry seasoning, and vegetables until they're transparent, except carrots which won't be transparent. They'll just get tender.
2. Place in a large pot. Add broth, chicken, cream, and rest of ingredients, except biscuits.
3. Bring ingredients to a slow boil.
4. While they're getting there, cut biscuits up with a pair of shears or a knife into small 1" squares.
5. Once it starts to boil, add dough piece by piece and stir until it fluffs up and cooks through.
6. Viola! It's done.
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