Chicken and Dumplings

Recently when I was in the kitchen chopping vegetables for Chicken and Dumplings, I wondered if I had ever shared that dish in a post for Kitchen Keepers. I thought I surely must have since it is Joe’s frequent request, but I have not, so here is our favorite version. I have sometimes used fresh herbs, and even tried making scratch dumplings, but this one using refrigerated canned biscuits always gets the most votes. Comfort food, made in my grandmother’s soup pot, it is Southern fare sure to warm hearts and bodies on cold nights!

Chicken and Dumplings

2 Tablespoons olive oil

1 large onion, chopped

4 carrots, sliced

3 stalks of celery, chopped
1 heaping teaspoon dried thyme (I use Penzey’s French Thyme)
2 teaspoons Penzey’s Fox Point (a blend of garlic, dill, chives, and salt)

1 carton chicken broth (4 cups)

3 cups shredded cooked chicken (leftover rotisserie chicken works great!)

1 can refrigerated canned biscuits
salt and black pepper to taste
In a heavy soup pot, heat olive oil and add chopped onions, carrots, and celery. Saute 3-4 minutes, then add spices, chicken broth and chicken. Bring to low boil and cook until carrots are fork tender. Open biscuits, and tear each biscuit into small pieces, dropping into simmering broth. Reduce heat to low. Cover; simmer 15 minutes.


Play Dough!


Among the inedible things cooked in our kitchen through the years is play dough!  Our boys always loved making it when they were little.  Nora discovered the fun of “cooking” it instead of opening a store bought can last week.  Since then, she has played with it over and over using hands and fingers and various lids and rollers for making new shapes.  I pulled our old frayed recipe out of the back of the recipe box and used it, but I see that now there are several ways to make it, including one using Jello!  Tried and true works for mel

Homemade Play Dough

1 cup salt

2 cups flour

1 1/2 cups water

1 Tablespoon cooking oil

2 teaspoons cream of tartar

food coloring

peppermint or lemon extract (optional)

Place in sauce pan over medium heat, stirring constantly.  Cook for a few more minutes after it begins to pull away from the pan.  Turn out onto waxed paper or a silpat baking sheet and knead until smooth.  Keep in covered container when not in use.