Chicken and Dumplings Soup

YUM YUM YUM

I know many of you live in areas where the weather is very cold right now. We had a cold streak here in El Paso last week (the high was 42 degrees!) During that "cold" week here, I was really feeling like something warm to eat. I saw this recipe of Monica's over on Lick the Bowl Good a while back and had it bookmarked and I've been meaning to try it for a long time.

Finally, we had some cold weather and it was the perfect time. It was so delicious! So, from her blog, here is the recipe. (BTW... you should check out her blog... she has so many delicious recipes.)

Stew:

• 3 Tbsp. butter
• 1 large onion, chopped
• 1 bunch celery, chopped
• 1 whole chicken fryer (about 4 lbs.) (I used boneless, skinless chicken breasts)
  
• 3 chicken bouillon cubes
• 6 cups chicken broth or water
• salt and pepper to taste

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken (or whatever chicken you are using!) to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings:

Dumplings:

• 2 cups flour
• 4 tsps. baking powder
• 1/2 tsp. salt
• 2 Tbsp. dried basil (optional)
• 2 Tbsp. Crisco shortening
• 3/4 -1 cup buttermilk
  
• (I never have buttermilk! Check at the bottom for my tips on making buttermilk)
  

In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

TIPS:

1. I knew this would make a TON of soup, and since we are a family of three, I halved the recipe. (the full recipe is listed above, but I just used half for my family)

2. The other thing I would suggest is to cut back the amount of basil just a little. I found the recipe to be really strong in that taste. It was delicious, but I think most kids wouldn't like the strong taste of basil. I would probably halve that amount again when I make this next time.

3. Buttermilk: I never have it! Just use 1 cup milk (I used whole, since I have a baby that drinks it...) with 1 Tbsp. lemon juice or vinegar and let sit for 5-10 minutes to kind of "sour" your milk a little.... It makes perfect buttermilk!