Chicken & Dumplings Time

Chicken and dumplings is one of our favorite dinners and since it's getting super cold here in the Midwest, it's a perfect hearty meal.

First of all let me say I really don't cook I make food. I used to really cook everything from scratch years ago when I was married, but kids, divorce, single parenthood, soccer and crazy work schedules got in the way. Now when I cook it's all easy versions of things that can be whipped up fast and taste good too.

The other day I was twittering about what I was making for dinner and one of my twitter friends wanted this recipe so I thought blogging was the easiest way to do the recipe, post something on my blog and maybe someone else might be interested too. I'm going to try not to show much of my ugly kitchen.

I didn't realize when I started cooking that I might blog about this so I don't have pictures of all the steps but hey it's a one pot meal super simple. I use this high sided pan but you could use a soup pot too. I'm a loosey goosey cook and don't really measure things I just go by eye but I tried to write measurements down so use more or less depending on what you like.

2 cans or cartons of chicken stock. I use low fat. You could also use 6 cups of water and 3 or 4 bullion cubes in a pinch.

2 cups of water. Only if you are using the canned stock.

6 to 8 chicken breasts depending on their size. Also could use cut up chicken pieces, just let it cook longer if it's on the bone.

1 tsp Garlic powder

1/2 tsp pepper

salt if you want I don't cook with it.

2 cups of sliced carrots.

1 can of corn

1/2 bag frozen peas

3 really large or 6 smaller potatoes cut up. I keep the skin on mine and wash them well.

To make it super simple use frozen veggies and add after the potatoes have cooked.

1 can of cream of chicken soup

Baking mix for the dumplings. I follow the directions on the box.

Bring the chicken & stock to a rolling boil then simmer for 20 to 30 minutes. I then take the chicken out and slice into smaller pieces, return to the pan and add the carrots and potatoes I cut up while the chicken was cooking.

While the potatoes and carrots are cooking I add a can of cream of chicken soup. Then when potatoes are soft I put in the frozen peas. I make the dumplings while the pan starts to boil again and then drop them in on top of the boiling liquid. Place the lid on until the dumplings have expanded and are cooked inside. Just poke then with a fork.

We are very informal at my house and I keep this on warm and people serve themselves from the pan when they are hungry. It takes less than an hour to cook, even faster if you use frozen veggies. This can be made ahead of time it's even better the next day.

Hope you enjoyed my recipe and will try it and I didn't bore you.