Chicken n Dumplins'

It's been really cold here and all I've wanted was comfort food.  Last week it was beef barley soup and this week it was chicken n dumplings.  I've been longing to make them from scratch since my hubby really enjoys them.   2 weekends ago we went to Cracker Barrel and he had them as a side dish, just cause he wanted dumplings.  So, on to the Internet I go and found a recipe to make them.  There are many out there, so I chose the easiest one and I'm glad I did!  I made them today and, oh my, they were so good!!!  Here's the recipe, I hope you enjoy!


Chicken n Dumplins'


1 lb chicken
2 carrots, sliced
2 celery stalks, sliced
5 quarts of water
1 onion
salt and pepper to taste

This is a basic chicken soup recipe.  What I did different was use chicken breasts, boiled them first, strained the liquid to get the little bits of pieces out, then put the liquid back in the pot and got it up to it's temp.  I cooked the chicken on medium for at least an hour and kept "scumming" the top to take out the "foam".
Now for the dumplins'.............

2 cups flour
1 teaspoon salt
3 tablespoons shortening OR
3 1/2 tablespoons butter
1/4 cup of water OR
1/3 cup of water

Mix the flour and salt first, then add the water.  Since I used butter, I needed more than the shortening and more of the water.  Cut the butter into the flour and with your hands form the mixture into a dough.  It will be a harder dough, not to worry.  Do this while the chicken is cooking, it won't take too long.  Wrap the formed dough in plastic and set it aside.

After you strain the broth, add the veggies.  Then roll out the dough on a large board or your counter top, flouring it first into about 1/4 inch thickness.  Cut the rolled dough into 2 inch strips.  Then tear the strips into either bite sized pieces or strips, whichever suits you.  You can also just cut them and have them uniform if it's easier for you.  Add them to the pot.  Make sure the salt is to your taste.  Cook the mixture until the soup is thickened.  I cooked the whole time on medium to low heat.  Be sure to stir frequently while the mixture is cooking and thickening so it doesn't stick to the bottom.  I use a 6.5 qt enamel coated cast iron dutch oven.

Enjoy!!!

Good Morning!!!

Well, a very exciting thing is happening today:  I'm getting a new stove and dishwasher!!!   They will be stainless to match the new fridge I got a few months ago.  I wanted a french door, bottom drawer fridge and finally found one to fit in the space!  I can actually put a "large" pizza box in it now!!!  The range is also a convection oven.  I've never used one before, so I have something new to learn.  And, since the dishwasher is a different brand from what I'm used to, I get to learn how to load a new dishwasher!  I know these things may sound trivial, but, they're new to me and exciting.  It will be like having a new kitchen again!!!

So, last Sunday, I made lentil soup.  I found out my girlfriend never had it before!  She said she didn't like lentils and when I asked if she ever had them before, the answer was "no".  So, we'll be seeing her on Saturday and I'm going to bring her some to try.  When I make it, it's more like a stew than a soup.  The recipe will follow.  I guess I make it Italian style, I don't know any other way.  My grandmother used to put hot dogs in it, you can use almost any meat you choose.  I prefer sausage. 

I hope you enjoy!!!


Lentil Soup

1 pkg lentils
2 celery stalks, diced or sliced
1 large carrot, sliced
1 medium onion, diced
1 clove garlic
4 bay leaves
1 small bell pepper, diced (optional)
olive oil
1 lb sweet sausage
1-32 oz box of stock (beef or veggie)
2 cups water (or more if desired)
salt and pepper to taste
8 oz tomato sauce

Place the sausage in a baking dish, put it in the oven at 375 and brown on both sides.  It doesn't have to be fully cooked.  While the sausage is baking, using a 6 quart pot, coat the bottom with olive oil and add the veggies, cook until soft.  Then, after rinsing the lentils, add to the pot along with the rest of the ingredients, except the salt.   Bring to a soft boil, cover, reduce to medium heat.  The sausage should be browned now, take out and slice into 1" pieces, add to the lentils, stir.  Stir the mixture somewhat frequently from the bottom so the contents do not stick to the pot.  This soup will turn into a stew consistency.  If it is too thick, add water.   After about an hour, the lentils should be about 1/2 done, taste and add salt to your preference of taste.  Keep stirring somewhat frequently, and cook for about another hour until the lentils are completely softened.

While the soup is cooking, I will cook some brown rice or small pasta, ditallini or small shells.  I cook these and keep these separate because they will soak up the "juice" and make the lentil dry if you combine them together.  You can serve the lentils over the rice or on the side, whatever your desire.  For something different, I will put chopped spinach in the soup as well.

You can make this a vegetarian dish by eliminating the sausage and using veggie stock.  You can use any type of meat you'd like.  I use sausage, I've used beef cubes, my Nana used hot dogs, or just make it plain.  This is a basic recipe you can build upon.  I do love the veggies in it though.  My Pop (ex father-in-law), likes it plain.  Maybe he'll try this recipe and like it?????

Anyway, it's getting close to me getting dressed for work.  I just wanted to share this recipe with you since it's great for a cold winter day.