I am normally a huge fan of desserts. Starting any meal with a dessert is truly living. But I live in a world where the reality is we cannot always have our cake and eat it too. So I substitute with some amazing comfort foods that warm my family’s belly’s as well as their hearts; The Chad loved to eat this favorite while growing up on air force bases. It’s a fairly inexpensive and goes the mile type of meal, sure to have plenty of leftovers, and let’s be honest….the leftovers are ALWAYS better the next day.
1 & 1/2 c of Kirkland Organic Mixed vegetables (potatoes, corn, green beans, carrots, celery), I like frozen, you can just toss them in and forget about it.
Organic Chicken broth (generally about 3-4 cups depending on how many people you are feeding)
Cream of Chicken soup is the shortcut way, I like to mix some heavy cream with my homemade Organic Chicken Broth.
Salt and pepper to flavor
1 bay leaf
For the Dumplings:
2 1/2 c Bisquick (I like to scratch bake my biscuits as opposed to using Bisquick, the choice is yours)
2/3 c. milk
In a large pot, dutch oven, crock pot, or Cuisinart Multi-Cooker like mine, simmer chicken, broth, vegetables, until vegetables are tender maybe an hour or more depending on how much flavor you want your vegetables to absorb. I personally slow cook my chicken overnight to have them fall apart and shred on their own into the pot.
Slowly add cream of chicken (or cream) and stir gently ever careful not to boil. Add bay leaf and let simmer for 20 minutes, skim out the leaf before the dumplings. While simmering mix the Bisquick and milk until a dough forms and slowly drop into soup mixture, cover and let cook for 10 minutes or until dough rises like bread and biscuits form. Remove from heat and ladle out into a bowl, serve with butter and pepper.