Chicken & Dumplings

Chicken & Dumplings always remind me of my mom. A big pot of chicken and vegetables would simmer on the stove for hours, then she’d drop the dumplings in, one at a time, and let them simmer and stew until we were finally allowed to dish up. Yet I don’t think I’ve ever made Chicken & Dumplings at home. Ever! It seems crazy to me now but, I guess like Nana’s Oatmeal Pancakes, it’s always been a dish that belonged to Mom – why try to recreate perfection?

I’d signed up for McCormick’s Recipe Inspirations through the DailyBuzz Tastemaker program and had requested that my recipe be the salmon or the fajitas (both are things I’d make anyway so it seemed to fit). When I opened the box they’d sent and I saw the Chicken & Dumplings, my first thought was “Oh no…this isn’t me at all”.

My second thought was, “Maybe this is a good thing!” Turns out, it was. I really enjoyed making the recipe and although I typically use fresh herbs, it was a treat to just rip open a package and have everything ready – SO easy and no chopping or even measuring required! {As I was making it, I commented to Alan that McCormick’s pre-measured spice packets are marketing brilliance; how many times have home cooks let their spices sit in the back of their cupboards getting stale?}

I did make some changes. I sauteed fresh veggies with the onion (sliced carrots, fresh corn and green beans – use your favorites) instead of using frozen. I also added the spices about a minute before adding the flour; this allows the dried herbs to release their essential oils and add a bit more flavor. Lastly, I made individual portions and baked our “dumplings” so that they had a crunchy texture instead of soft (450F for about 10 minutes). Definitely a bit different from both Mom’s AND McCormick’s, but any version you make is sure to be delish!

More great soup recipes:

• Lobster Bisque with Old Bay Oyster Crackers
• 6-Ingredient Italian Sausage Stew
• Green Bay Booyah Recipe
• Oyster Stew Recipe
• Avgolemono Soup (Chicken Soup with Egg and Lemon)

Country Herb Chicken & Dumplings

1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the Spices except Parsley; whisk until mixture is smooth.
2. Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
3. Mix baking mix and Parsley in medium bowl. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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