Chicken and Dumplings...

I grew up eating this delicious meal. Being born in Oklahoma and growing up mostly in North and South Carolina, one is pretty much destined to gobble up this dish. However, unlike us here in the Pacific Northwest, in the South, entire chickens were put into the pot. The completed dish included bones. Here, I use only boneless/skinless chicken breasts. In the South, my family was notorious for using that canned "Veg-All" crap.As a newlywed, I'd fall back on the routines of those who came before me. I'd go to the grocery store and pick up a few cans, dump them into the pot, add some fake chicken bouillon, and mix up my Bisquick. Today, no more canned veggies. No bouillon, either. OK...I still use the Bisquick "Savory Dill Dumplings" recipe, but I've almost completely overhauled my heritage.

Here it is. Hope you give it a try someday!

Val's Chick-o-Dump!

6 large boneless/skinless chicken breasts

3 tablespoons of EVOO (extra-virgin olive oil)

4 crushed cloves of fresh garlic

salt/pepper

2 tsps. dried Italian herbs

2 Tblsp. flour

32 fl. oz Pacific Natural Food Organic free range Chicken Broth

2 large chopped carrots

1 medium diced onion

2 diced russet potatoes

1 cup frozen peas

1 cup frozen corn

2 cups hot water (I use boiling water)

1 can Campbell's Cream of Chicken Soup

Double-recipe of Bisquick's Savory Dill Dumplings

Cut the raw chicken breasts into 1 in. cubes. Place in heated large soup pot along with the olive oil. Simmer on med. heat for 15 minutes, adding in salt, pepper, garlic, and herbs. Sprinkle flour over the top of all, stirring around for 1 minute to be sure all chicken is coated. Pour in chicken broth. Add in carrots, onion, and potatoes. Allow to simmer another 15 minutes, until carrots are nice and soft. Add peas and corn. Add hot water. Cover and simmer for another 15 minutes.

Make dumplings and drop by large spoonfuls carefully on top of simmering chicken/veggie mixture. Cover with lid and do not open for 15 minutes.! Tah-dah!