Chicken and Dumplings Recipe

Chicken and Dumplings Recipe

Chicken and dumplings is the Southern equivalent to chicken noodle soup. When you are sick or you do not feel good, nothing else will do. And nobody will ever make it better than your mom or grandma. But here is how I made it for my mom when she went through chemotherapy. Tasting Guidelines: Taste is savory and aromatic. Weight is medium but can be balanced with vinegar. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as southern American.
Prep Time10 mins
Cook Time45 mins
Course: Soup
Cuisine: American
Keyword: chicken, chicken and dumplings, dumplings, recipes
Servings: 8 People
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Stock pot
  • Slow cooker

Ingredients

Food Ingredients:

  • 2 lbs. chicken shredded (breasts are easier on stomach)
  • 1 pack frozen dumplings or you can make from scratch
  • 1 bag frozen stew vegetables
  • 1 c. cream optional
  • 2 c. milk
  • 1 large can chicken stock
  • 1 c. water
  • 1 stick butter
  • 1/2 cup flour

Flavor Balancers:

  • 1/2 tbsp. kosher salt
  • 1/2 tbsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 tbsp. red wine vinegar
  • 2 tbsp. sugar

Aromatics:

  • 2 tsp. rosemary
  • 1 tbsp. bay seasoning
  • 1 tbsp. sage

Instructions

  • In a large spaghetti pot, melt butter over medium heat. Add stew vegetables and cook until tender. Stir in flour to absorb extra butter. Mix in additional ingredients and seasonings, except dumplings. Allow to simmer 5 minutes to check seasoning levels. When proper seasoning levels have been reached, break and add frozen dumplings, slowly mixing to avoid sticking. Transfer to a slow cooker, and set on low heat and allow to work until dumplings begin to fall apart, about 2 hours. Change to the warm setting to avoid burning. Serve with cheddar cheese.

Notes

The key that made my mom go back for seconds and thirds was adding the red wine vinegar to remove the weight from the dish. There are two forms of chicken and dumplings. The thin version that is similar to chicken noodle soup and the heavier cream sauce version that I have here.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.