Will definitely make this again!
This recipe is kind of like a liquid pot pie, just missing the corn. This chicken and dumplings makes really thick good soup. A variation for less "buscuit-y" and more "noodl-y" dumplings, would be to use a different dumpling dough. The original recipe definitely needed more spices and less dough, so we accounted for that when making it. This is quite time consuming to make, but well worth it. This makes a lot we had plenty of leftovers. We used yellow and orange carrots, so the yellow carrots kind of blend in with the soup, but you can still see how colorful this chicken and dumplings ends up being. The peas definitely add some very good flavor to this soup.
Here's the original recipe: http://allrecipes.com/recipe/11843/irish-chicken-and-dumplings/
This recipe is kind of like a liquid pot pie, just missing the corn. This chicken and dumplings makes really thick good soup. A variation for less "buscuit-y" and more "noodl-y" dumplings, would be to use a different dumpling dough. The original recipe definitely needed more spices and less dough, so we accounted for that when making it. This is quite time consuming to make, but well worth it. This makes a lot we had plenty of leftovers. We used yellow and orange carrots, so the yellow carrots kind of blend in with the soup, but you can still see how colorful this chicken and dumplings ends up being. The peas definitely add some very good flavor to this soup.
Here's the original recipe: http://allrecipes.com/recipe/11843/irish-chicken-and-dumplings/
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| Plated! (Bowl-ed?) |
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| Ready to eat! |
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| Before biscuit dough addition |
Ingredients:
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, sliced into semi-circles
1 teaspoon salt
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
2 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, cubed
1 cup baking mix (1 cup flour, half stick of butter, chopped, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspon soda)
1/2 cup milk
3 cups water
1 cup chopped celery
2 onions, sliced into semi-circles
1 teaspoon salt
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
2 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, cubed
1 cup baking mix (1 cup flour, half stick of butter, chopped, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspon soda)
1/2 cup milk
Directions:
1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
What we liked:
The flavors! This soup would be perfect for cold evenings!
What we didn't like:
We used a cast iron pan and the bottom got a little bit burned, not sure how to avoid this as the soup cooked on low/simmering for most of the time.
What Kaspian thought about it:
He wasn't into it.. he wanted an "extra special Kaspian" dinner of oatmeal. Astrid, however, thought the peas were glorious and delicious. The carrots were also her favorite and we were not putting them in front of her fast enough.
Next time:
No change.
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