BEST Creamy Chicken and Dumplings OF YOUR LIFE (my baby loved this with pasta shells)

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Tripp and I recently had dear friends Sara and Michael over for dinner. I also am recently meal planning with this iPhone app,

Food on the Table

. I recommend downloading the app or using the website because it's free and so far we've really enjoyed the recipes. So, marrying both - I tried the Chicken Thigh and Dumplings stew. It was TO DIE FOR, which was so amusing to discover with friends as we inhaled it!

You can get the recipe from

Food on the Table

, or use this below with my

alterations

.

Time:

1.5 lazy hrs, .5 intensive chopping/cooking

(yep, it's a good night before recipe)

Ingredients

    •  About 2 lbs chicken breasts (or whatever parts are on sale in the big packs)

    •  1 tbsp kosher salt

    •  8 (slices) bacon

    •  1pack of celery stalk, chopped

    •  4 carrots, chopped

    •  1 red onion, finely chopped

    •  6 peeled individual cloves garlic, finely chopped

    •  1 (teaspoon) paprika

    •  1 can condensed cream of chicken soup

    •  1.5 (cup) heavy cream (or the whole little carton)

    •  1 can chicken broth (you may or may not need this depending on how chickeny your chicken water is)

    •  1 (10.0 ounce can) buttermilk biscuits

Directions

1. In a soup pot, place chicken (frozen is fine too) fill water about half way full in pot enough to cover chicken. Add salt. Cook on medium for 30 min to warm chicken through, then boil for about 5 minutes and reduce to simmer for another 30 min until chicken is soft and could easily pull apart. Remove chicken and set aside. When cooled, chop up into bite-size pieces. Keep water for stew. (I actually used the same water to cook 2 chicken meals, so it was extra chickeny.)

2. In a skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel, cool and chop for a garnish.

3. In the same bacon grease skillet, add the chopped celery, carrots, red onion and garlic. Ladle 1 or 2 scoops of the chicken water into the pan. Cover and cook on high, stirring occasionally and adding chicken water as needed, for about 20 minutes until carrots are pretty soft.

4. Dump cooked chopped veggies, chopped chicken, paprika, condensed chkn soup, and heavy cream into the chicken water. It should be pretty liquidy, if not you may need to add the chicken broth. Cook to a boil, then reduce to medium.

5. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10-15 minutes. Remove from heat and serve with a garnish of crumbled bacon.