Soups and Stews

Chicken n’ Dumplins

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When I was a kid my mother made chicken n’ dumplins. However it wasn’t like this. It was basically water, chicken, and flour. It wasn’t bad either. However, as time has gone by I’ve vamped up my mom’s recipe. It’s pretty good and makes me feel better as a one pot type meal. I still don’t LOVE chicken and dumplins, but if I’m going to eat it, this is the recipe I’m going to use.

When I was 14, I met my first “real” boyfriend. He had been raised by his grandparents. I adored his grandmother, Lupe. She was the sweetest woman I’ve ever met. She worked so hard for her family. She loved her children and her grandchildren, unconditionally. She LOVED chicken and dumplins and she asked me to make them for her all the time. It always made me feel so good to have her ask me to make them. She taught me so much with our time together. I may not have been the right one for her son, but the loss of her was devastating to me. She never did treat me like an outsider. I was always welcome. Even after we finally split up, she still wanted me to see her and be around her. I was part of her family no matter what I wanted. I hope that I’m that type of mother. While my mother is the best mother ever…Guadalupe was definitely ranked up there right by my mother. Unfortunately, Lupe died in February 2008. Her birthday is in ten days. I never forgot. As I flipped through my recipes finding what I’d make for the month, I came across my recipe and I thought of her and I thought…What a great way to think of her! I miss her. I wish I could talk to her. She always had good advice and a loving hug waiting for me. Enjoy ya’ll. Hug your mom’s, your aunts, your grandma’s, your mother in laws, your ex mother in laws…whatever…hug them tight and show them some love.

3-4 pieces of chicken

4 cups chicken broth

4 cups water

2 celery stalks, chopped

2 large carrots, chopped

1 medium onion, chopped

3/4 teaspoon salt (more if needed)

1 teaspoon thyme

1/4 teaspoon ground pepper

1/4 cup all purpose flour

1 1/3 cups self rising flour

1 1/2 teaspoons parsley

1/2 cup milk, more if needed

1/4 cup melted butter

In a big stock pot melt a few tablespoons of butter. Add onion, carrots and celery. Sauté for a few minutes until onion is translucent. Add flour and stir. Add the water and chicken broth. Once it comes to a boil, add the chicken cut into pieces. Cook until done. Add thyme, salt, and pepper. In a separate bowl add flour, parsley, milk, and butter. Batter should be thick. If you need more milk, add it. Take about a teaspoon at a time and dump into the soup. Let cook for a few minutes before you dump more into the pot. Otherwise it’ll stick together and be a big huge mess. Let cook for 15-20 minutes longer and then serve.

Enjoy ya’ll! This didn’t last more than 20 minutes at my house.

 

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