Well, it was a cold and snowy afternoon so I decided that the first recipe I was going to try was Joanna’s Chicken & Dumplings on page 215.
I’m so glad I did.
This recipe was simple to follow and all the ingredients were easy and quick to put together, my favorite kind of recipe.
From start to finish, this meal was done in less than 45 minutes.
Not only that, but it was oh so delicious.
Chicken & Dumplings (from the Magnolia Table cookbook)
3- 32oz boxes of chicken broth (I used organic)
1/2 cup of all-purpose flour (or as needed)
2- cans refrigerated Pillsbury Grands! Southern Homestyle Originial biscuits
1 cup of half-and-half (I used Land O’Lakes)
4 cups shredded meat (from a store-bought rotisserie chicken)
1 teaspoon each, salt and pepper (or to taste)
- In a large (6 to 7-quart) soup pot, bring the broth to a boil over medium-high heat. Reduce the heat to a simmer.
- Dust a cutting board with some of the flour. Remove the biscuits from the cans and separate them. Place the biscuits on the floured board and cut each on in thirds in one direction and then in thirds at a 90-degree angle to the first cut, to make 9 pieces. As you cut a few biscuits, scrape the pieces and the flour into the simmering broth. Continue to generously flour the board as you cut.
- Stir in the half-and-half, shredded chicken, and salt and pepper. Cover and simmer gently until heated through and the dumplings are cooked, about 20 minutes. Ladle into bowls and serve hot.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently on the stove top.
Makes 8 to 10 servings
Optional: You can stir in a bag of frozen mixed vegetables into the broth before adding the biscuits.
I will also note that the cookbook gives you the option to use her homemade chicken broth (pg. 216), homemade roast chicken (pg. 203), and homemade biscuits (pg. 18).
Needless to say, I highly recommend her cookbook. 😉