Chicken and Dumplings; so easy and so tasty!

We're still battling the remnants of a cold/flu/allergy/general malaise over here, so I decided to try my hand at another comfort classic - Chicken and Dumplings. The results were fantastic - we both downed our servings, and our seconds. I used an amalgamation of different recipes online to create the best (and easiest) recipe of all time. However, I will say that I was primarily influenced by Sunny Anderson's recipe from Cooking for Real.

Jessica's Super-Easy and Awesome Chicken and Dumplings (generous 2 servings):


What you need: (1) sweet onion, (1) bunch celery, (1) 32 oz box of organic chicken broth, (1) 32 oz box of organic veggie broth, (1) cup of all-purpose flour, (1) package of chicken breasts, seasonings and herbs to taste.

(1) Dice the onion in large dice, and chop about half of the celery. The rest of the celery, leave in long stalks, but split in half lengthwise (this will be used to flavor the soup, and will then be taken out before you serve).

(2) Cut the chicken in large pieces. I got about 4 or 5 pieces per breast. I like to keep the pieces large so the chicken doesn't get too mushy when it cooks. Season with garlic salt and seasoned salt and celery salt.

(3) Brown the chicken and onions in a large pot with a little olive oil. Cook for about 5 minutes, until the onion is translucent, and the chicken in brown on the outside.

(4) Add in celery on top of the chicken, and then pour the broth in the pot. Make sure the chicken is fully covered by the broth. You can add in some chicken bouillon too, if you'd like a more intense chicken flavor.

(5) Cover and bring to an easy boil for 20 minutes.

(6) In the meantime, place 1 cup of flour in a small bowl, add some salt, fresh cracked pepper, and some dried parsley and basil leaves.

(7) After the soup has been boiling for 20 minutes, take out the large celery stalks, and remove the chicken to cut into smaller pieces, if you so desire.

(8) Take out about 1/2 cup of the both and add it to the flour mixture to make a dough. It should be the consistency of a wet dough, but not a batter. Mix well to incorporate all the flour.

(9) Form drops of dough with a spoon or fork and drop each one into the broth, which is still simmering. Cover and cook for about 5 minutes, and then add the chicken back in and cook for another five minutes. This should be enough to make sure the flour is cooked all the way through.

(10) Serve piping hot! Yum.