When I think of Chicken and Dumplings, I think of pure comfort food. It is a staple here in the south, and I think it will win you over too.
My mom was from the north so she grew up with those big fat noodles for her chicken and dumplings. Well, in Newfoundland Canada they just called it chicken stew. They were more like delicious dough balls. Big and fat and round. Here in the south they do it completely different. They have noodles that are kind of flat and shaped like noodles. The broth is thicker with the addition of some cream of chicken soup. Most of the noodles here in the south don't add baking powder or soda so they don't rise and get puffy like our northern cousins do.
Way back when they didn't have cream of whatever soup so they sometimes thickened this stew with some flour. Of course the noodles also thickened the stew especially if you were lucky enough to get some leftovers. For my noodles I am going to go the easiest route and cut up some good old biscuits. They are perfect in Chicken and dumplings and makes very little mess. I just use my kitchen sheers and cut them into itty bitty little pieces. I then dredge them in some flour and plunk them into my chicken broth. Easy peasy delish!
The Easiest Chicken and Dumplings
Ingredients:
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
4 quarts water
1/2 cup of flour
1/4 tablespoon salt
1/4 tablespoon pepper
Directions:
Peace be with you,
Veronica
