I didn't grow up with Chicken and Dumplings; it just wasn't on our dinner rotation. As you know if you've been here any amount of time, that's certainly not to say I was deprived. My mom was, is, and will always be the best cook I know. Bar none. We had flavorful, home-cooked meals every night that spanned from Pot Roast to Stir Fry to Tacos to Wild Rice salads and, in the Summer, endless candy-like tomatoes with mozzarella. Not to mention double chocolate bundt cake or chocolate chip cookies or something else lick-the-spoon fabulous for dessert.
But I don't recall Chicken and Dumplings. So it's taken me a while (36 years to be exact) to experience enough Chicken and Dumpling recipes that I feel qualified to create my own.
My version of Chicken and Dumplings comes to you in soup form. A lot of classic recipes call for canned cream of chicken and sometimes cream of mushroom as well. While neither are healthy for you, I can't deny that they pack a serious flavor punch. So I throw in a generous amount of spices, rotisserie chicken instead of boiled, lots of fresh garlic and a dash of Worcestershire to stand in. And if you do have miso paste, it adds another layer of wonderful umami.
To save y'all even more time, I use my 2 ingredient dough--Greek yogurt and self-rising flour--to make chewy, bouncy little dumplings that hold up well in soup. I love them so much that I'm thinking about what else I can do with them!
In the meantime, though, let's focus on their appearance in this soup, which I can't wait for y'all to try. If Chicken and Dumplings is dear to your heart, please give me an honest review and suggestions!
xx
LL