The Kids Cook Monday: Chicken & Dumplings

This recipe is adapted from Chicken & Dumpling Soup from Rachael Ray. I added extra veggies and thickened the broth.

1 lb boneless, skinless chicken breast
½ cup all-purpose flour
salt & pepper to taste
1 teaspoon poultry seasoning
2 Tbsp olive oil
3 stalks celery
1 medium onion
2 russet potatoes
3 carrots
1 cup frozen peas
2 bay leaves
1 pkg or box biscuit mix
2 quarts (64 oz) chicken broth
½ cup water
4 Tbsp flour



Cut chicken into bite sized chunks. Mix flour, salt, pepper and poultry seasoning. Coat the chicken chunks in the flour mixture by tossing them through and rolling them around a bit.



Chop the veggies into pretty small pieces, this is the secret to the dish cooking quickly.



Heat oil in a large skillet over medium high heat. Cook chicken chunks in oil until light brown, about 3 to 4 minutes on each side. Add the chopped veggies and bay leaf, cover pot and cook about 5 - 7 minutes, stirring occasionally. Remove the bay leaves

Move the veggies to a large pot and add the broth. Mix ½ cup water and 4 Tbsp flour together until smooth and slowly pour into the pot of broth, stirring constantly for about a minute. Cover and cook over medium low heat for about 10 minutes



While the veggies cook, mix up the biscuit mix according to package directions. We went ahead and made the dumpling shapes and put them on waxed paper.



Add the broth to the pot and bring to a boil. Reduce heat and drop in teaspoonfuls of biscuit batter. Cover pot and simmer for about 8 ? 10 minutes.

NOT! Although the Rachael Ray recipe says it will be done in this amount of time, I found that simmering for about 30 minutes was necessary to bring all of the flavors together, make all of the veggies fork tender and to create a thick, rich broth. Maybe not Monday fare unless you get a head start. But ? it was awesome!

Serves 4 ? 6