Chicken and Dumplings Cure All

About three weeks ago, Griffin came home from Beach Retreat with a blazing 103 degree temperature and a killer case of strep throat. My dad's wife was out of town that week too, which means that he pops in to check on us around dinner time each night. Get my drift? He had a case of feeling under the weather himself, so what better to help ease the pain of these two ailing fellows than a big bowl of steaming chicken and dumplings.

I strapped on the apron and went to work.

Here are the basic ingredients.

Chicken (You can use everything from an oven-roasted to boneless, skinless chicken breast to a whole fryer- just whatever you have lying around)

Chicken broth

Can of cream of chicken

Can of cream of celery

Can of flaky biscuits

Flour

Salt and Pepper

If you do not have a pre-cooked chicken, boil your chicken in the chicken broth until done (about 20 minutes). Remove the chicken and add your two cans of creamed soup. Let the liquid simmer for about 15-20 minutes while you debone or shred your chicken and prepare your dumplings.

To prepare the dumplings, remove your biscuits from the package and tear each apart using the three layers that are already present on the flaky biscuits. Prepare a flour, salt and pepper mixture to dredge your biscuits in before cooking.

Finishing up, dredge your biscuits in the flour on both sides and drop into the rolling liquid one at a time. Do not stir your mixture during this time. Just push the dumplings down to ensure they get cooked thoroughly. Stirring the mixture before the dumplings have a chance to cook will cause them to dissolve and you will end up with some tasty but creamy chicken soup.

After the dumplings cook for about 15-20 minutes, add your chicken back in to the mix. Serve up a piping hot bowl to ease your ailments or just to warm your soul.

Enjoy!