If you are frozen to the bone too, Bekki has something that is sure to thaw you out, while filling you up. Comfort in a bowl to warm from the inside out!
This recipe just came about when I was noticing what I had in the fridge and what I had a desire for. Chicken and dumplings and Zuppa Tuscana. Yes both, at the same time. I had just poached some chicken, so I had a pot with just cooked broth and chicken ready to be de-boned. I looked in the fridge to figure out what to do next and had the idea. Why not make chicken and dumplings with kale? I love to add carrots and celery anyway so why not beef up the veggies, Right? I also love using canned biscuits cut up for the dumplings. But alas I only had crescent roll dough. No worries, I used it anyway. Loved the butteriness, definitely one to keep close, it really is that good!
Loaded Chicken and Dumplings
For the chicken and broth
4 leg thigh quarters
8 c. Water
1 Tbs. granulated garlic
2 tbs. creole seasoning
1 tbs. salt
To a large stock pot add chicken with spices and water. Cover, then bring to a boil. Reduce to simmer until chicken is cooked through. Skim broth if needed, then remove chicken from pot to remove bones/skin. Taste broth for seasoning, and adjust if needed.
3 c. Celery, chopped
4 c. Carrots, chopped
2 bunches kale, stemmed and chopped (yielded approx. 8 c. Before cooking)
1 can crescent dough, cut to approx 2 inch pieces
Add celery and carrots to pot. Stir to combine. Cover and cook until carrots have softened slightly. Add kale and stir to combine. Bring stock back up to a boil then add crescent pieces one at a time. Cover and cook until dough is firm and carrots are tender. Stirring occasionally. Serve hot in your favorite bowl. This will warm your belly and your soul. Enjoy!
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