I am convinced that there are certain illnesses which can immediately be cured by a big bowl of Chicken and Dumplings.
If you are terrified about making them completely from scratch, consider these tips that can help you have it ready in under 30 minutes:
- Keep a stash of homemade chicken stock in the freezer. Using the microwave, thaw it just enough to remove it from the container and then place it in the stock pot.
- If you have frozen chicken stock, you probably have frozen chicken too. That is a huge time saver!
- Put together your own homemade baking mix and keep it in your pantry in an air-tight container.
If you do not have these three items readily available, it will take you much longer to make the chicken and dumplings… although, they are still worth the effort.
Almost Scratch Chicken and Dumplings
- 6 to 8 cups [homemade chicken stock|http://www.meetpenny.com/2012/04/recipe-homemade-chicken-stock/], depending on how thick you prefer your broth to be
- 3 cups cooked chicken, coarsely chopped
- 2 1/4 cup [homemade baking mix|http://www.meetpenny.com/2013/01/homemade-baking-mix-for-biscuits-pancakes-more/]
- 2/3 cup milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Bring chicken stock to a boil. Add the chicken, salt, and pepper. Return to a boil.
Meanwhile, mix the baking mix with milk. Turn out on to a lightly floured surface and knead just until blended. Roll out flat (to about 1/4 inch) and using a pizza cutter, slice into 1 inch strips about 2 inches long.
Drop dumplings into boiling broth one at a time, stirring as needed. Cover, reduce heat slightly, and boil for 15 to 20 minutes.
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