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Chicken And Dumplings

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Why I Love This Recipe

Winter is finally over! Don't get me wrong, my first winter with snow in Santa Fe was great and the the season encourages rich and delicious food. But this Texan is tired of the cold and the ugly shoes the weather requires. My feet are looking forward to ballet flats and sandals now that it's warming up outside. My taste buds are even anticipating springs bounty: asparagus, artichokes, carrots, strawberries and fresh chicken to name a few things. I made one of my favorite comfort foods to celebrate the last night of winter, Spring Equinox Eve . This recipe will be stored away until next fall when the cool creeps in again.

As with many of my dishes, my mom inspired this Chicken and Dumplings. It's a simple recipe that only requires a roasting pan and 3 qt. pot. However, if you're short on time, you can always use a pre-roasted chicken from the market. Following my mom's example, I have not included measurements for many of the seasonings used in this dish. Use your judgment and season to your taste.

Ingredients You'll Need

2 Skinless boneless chicken breasts, roasted and cut into chunks (Recipe Below)
* Olive Oil
* 4 Stalks of celery, peeled and roughly chopped
* 3 Medium carrots, peeled and roughly chopped
* 1 Medium yellow onion, roughly chopped
* 8-9 c. Chicken stock
* 3-4 tsp. fresh garlic, minced
* Thyme, dried
* Sea Salt
* Fresh Cracked Pepper
* Poultry Seasoning
* A dash or two of white wine vinegar
* Uncooked Pillsbury Grand Original Biscuits, torn into bite size dumplings. (They will expand)


Saute carrots, onion, and celery in olive oil for 5-7 minutes.

-Add chicken stock, garlic, spices, and vinegar. Bring to a boil, and then let for simmer for 20-30 minutes.

-Add the roasted chicken and its pan drippings to soup. Continue simmering for 30-45 minutes.

-Skim the fat.

-Add the biscuit pieces, and let simmer for 10-15 more minutes.

-Garnish with celery leaves.

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