Chicken and Dumplings

October 31, 2011 by
My mom used to make this with one or two whole chickens.   We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
I don’t recall ever meeting someone who didn’t like it either. : )
Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
CHICKEN AND DUMPLINGS
1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional
DUMPLINGS:
2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk
Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through.  Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings:  Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Mom’s Potato Soup

March 1, 2011 by
 
I know, no measurements?  But this is my Grandmother’s recipe that my Mom also made pretty much my entire life.  And some things are better left unchanged. : )  I will say that the number of people that will be here for dinner decides how many potatoes I’ll use.  And if you’re doing a huge batch you can add an extra can of milk.  My rule of thumb is usually about 1-2 potatoes per person, depending on how many are adults/kids.  For our family I will usually use about 8 potatoes and that’s plenty.  Sometimes I’ll add the ham while it’s cooking, or we serve options on the side, kind of like potato bar.  And for the love all things delicious, you must make Cheddar drop biscuits or regular Biscuits to serve with this.  That’s an order. : )
 
MOM’S POTATO SOUP
Recipe source: adapted from my mom and grandmother
 
Russet potatoes
chopped white onion
chicken broth or water
1 can Evaporated milk
salt and pepper to taste
 
To serve:
Shredded cheddar cheese
chopped ham
crumbled bacon
sliced green onions or snipped chives
 
Peel and chop potatoes. 
Place in a pot along with onioins and cover with chicken broth or water (or half of each).
Bring to a boil, and reduce heat to a simmer.  When potatoes are cooked through, add can of evaporated milk.  Stir to combine.  Serve hot.
 
Filed Under: Soups / Stews Tagged With: ,

Split Pea Soup

October 13, 2010 by
 
This is seriously one of my favorite dishes.… Do I say that alot?… Anyways, there is nothing that makes me feel more content than stirring a pot of soup.  Soup is a miracle food in my book.  It’s usually very healthy and satisfying, easy to feed a crowd with, inexpensive, easy to cook… need I go on?  And let’s not forget delicious! 
So there are many reasons I’m excited that “soup season” has begun around here.
And my cheddar pepper drop biscuits go just perfect with this soup.  Happy Soupin’!
 
SPLIT PEA SOUP
 
12 oz dried green split peas (about 1 1/2 cups)
4 cups chicken broth (or water)
1 cup cooked, diced ham or turkey ham
2 carrots, diced
1 onion, diced
1 tsp dried thyme
1 bay leaf
salt and pepper, to taste
 
Rinse peas and soak  in cold water overnight. (This is optional- they may just need simmered longer if you skip this step.)   Drain, rinse again.
Put peas along with everything else in a large pot.
Bring to a boil, reduce heat to simmer.
Simmer for at least 2 hours, or until peas are tender.  If you want the soup thinner, just add more liquid.
 
*This soup also freezes well, if I have leftovers I freeze them in individual serving size freezer containers.  If it’s too thick when re-warmed, just add more water.
Filed Under: Soups / Stews Tagged With: ,

Chicken Noodle Soup

February 8, 2010 by

This is one of my favorite meals. So simple, quick, hearty, and warming.  I like to serve it with biscuits or even just some crackers or toast.  I like to freeze leftover chicken or turkey, pre shredded, and have on hand for meals like this.

CHICKEN NOODLE SOUP

3 quarts chicken broth
3 celery stalks, chopped
3 carrots, chopped
1 (12 oz) pkg “Reames” Egg Noodles (found in the freezer section-Safeway carries them here)
2-3 shredded cooked, chicken breasts 
1 tsp dried dill weed (optional)

Bring broth to a boil in a pot. Add celery, carrots, egg noodles, and chicken.
Cook for about 20-25 minutes or until noodles and vegetables are tender.  Add dill weed if using, or just season as needed with salt and pepper. That’s it! See, wasn’t that easy?

And buy a few of these for your freezer, you won’t regret it!
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Mac and Cheese Soup

February 6, 2010 by

I keep a basket of recipes, it is always there. Clipped from magazines, printed from websites, notes and ideas scribbled down and scraps of paper.  Ones that haven’t made it to my organized recipe binders yet.  This recipe was burried in that stack. It was from a Parents magazine and I wasn’t sure we would love it, so it kept getting buried in the stack.  I finally got around to trying it and I wish I’d made it sooner! It was creamy without being too rich, and just a fun soup. It comes together in a snap, and I think if you wanted meat in it you could add some cooked chicken to it with good results. I hope you try it, I think you’ll love this fast and easy meal!

Mac and Cheese Soup

1 pkg (32 oz) reduced sodium chicken broth  (or water and chicken base)
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low fat milk
2 T flour
1 1/2 cups shredded cheddar cheese

Bring broth to a boil over high heat.  Add pasta, return to a boil.
Reduce heat and let simmer, uncovered, for 5 minutes.
Add vegetables.  Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container, shake well to combine. (or mix well in a bowl)
Stir into soup.  Cook and stir until thickened and bubbly.  Gradually add the cheese, stirring until cheese melts. Makes 6 servings.

Filed Under: Meatless Main Dishes, Soups / Stews Tagged With: ,

Oven Beef Stew

January 19, 2010 by

The picture doesn’t do this dish justice. But then again, this is stew. It’s not about a fancy picture or a fancy bowl.  This is about making the guy in your life happy.  This is one my husbands favorite things in the whole world.  I usually serve it with baking powder biscuits or cheddar drop biscuts and I see nothing but happy faces at the table.

OVEN BEEF STEW

1 1/2 lbs stew meat
3 tsp oil, divided
salt and pepper
2 small or 1 large onion, minced
1 T tomato paste
3 garlic cloves, minced
3 T flour
4 cups chicken stock, divided
1 tsp thyme
2 bay leaves
2 celery stalks, chopped
3 carrots, halved lengthwise and sliced
4 gold or red potatoes, peeled & chopped

Season meat with salt and pepper and brown in 2 tsp of the oil in a dutch oven. (Work in 2 batches if you needed.) Remove meat and set aside. Add onions and remaining 1 tsp oil to pot.
Cook until softened, about 5 minutes. Add tomato paste and garlic and cook for about 30 seconds.
Add flour and cook, stirring, for about 1 minute. Add 1 cup chicken stock.

Bring to a boil, scraping up bottom of pot. Add remaining chicken stock and thyme, bay, and reserved stew meat. Cover and bake at 300 degrees for about 1 hour.

Add celery, carrots, and potatoes, recover and bake for 30-45 more minutes or until veggies are tender.

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Filed Under: Beef, Soups / Stews Tagged With: