Chicken and Dumplings - My Go To Recipe!

Over the  years I have had many versions of chicken and dumplings.  For the longest time I would roll out biscuits and cut them but I have since started making them from scratch and they are just so much better this way!  I never realized how easy it is to make them from scratch but it really is easy and so worth the tiny bit of extra effort!  This has become my favorite way to make them recently!  I grew up eating them this way and totally prefer the rolled flat dumplings instead of the balled plump dumplings that some people make.  The recipe that I took my inspiration from is actually for the Instantpot, but as much as I love my IP, I tend to do these in a large soup pot because there is just more room and I often double it to share.  Everyone in my family loves these and I have yet to meet a friend that I shared it with that didn't love it too!

INGREDIENTS

• 1 bag of frozen diced cooked chicken (or 2-3 cooked and diced chicken breasts/shredded rotisserie chicken/leftover turkey from Thanksgiving etc.)
• 1 large carton of chicken brother + 1-2 extra cans of broth
• 2 ribs of celery, cut in half and chopped
• 1/2 onion, peeled and chopped.
• 1-2 peeled and chopped carrots
• Olive Oil
• Garlic
• 2 lemons - juiced
• Small carton of sliced mushrooms
• Bag of baby spinach
• Greek Seasoning
• salt & pepper to taste

FOR THE DUMPLINGS:

• 3 cups all-purpose flour
• 1 Tbs baking powder
• 1 1/4 tsp salt
• 1 cup + 2 Tbs milk
• Extra flour on the side in a dish

INSTRUCTIONS

1. Prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.  I like to separate them into 2 balls to make it easier to manage.
2. Lay down parchment paper and flour the surface well.  
3. Lay one ball on that surface and flour the top and flatten our some with your hand first then roll to about 1/4 inch thickness (dough will be shaggy on the edges).  I tend to flour the dough more to keep it from sticking to my rolling pin.  
4. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.  
5. Repeat with each ball of dough that you have until they are all rolled and cut.
6. Add olive oil, garlic, celery, carrots and onion to bottom of soup pot and saute.
7. After about 3-5 minutes, add your large carton of broth and bring it to a boil.
8. Once the broth is boiling, slowly add your dough strips to hot broth and stir well the entire time as you add them.  If the broth gets too thick at any point, you can add another can of broth, or even water.
9. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
10. While the dumplings are cooking, add the cooked chicken, lemon juice, mushrooms.
11. Season it well with Greek seasoning or another all purpose seasoning of your choice
12. Right before you serve, stir in a bag of baby spinach.
13. Serve your bowls and provide lemon wedges to add more to each bow individually as desired. Enjoy!

Inspiration:https://marginmakingmom.com/pressure-cooker-chicken-and-dumplings/

My Original Version using biscuits: http://boneyjeankitchen.blogspot.com/2013/07/chicken-and-dumplings-another-easy.html

Italian Wedding Soup

I love a good hearty soup that is also healthy and this one fits the bill!  I also love to take shortcuts so I used the recipe attached to the link below and adapted to meet my needs! 

 

Ingredients

• Meatballs:
• 1 lb. ground sirloin
• 1/4 cup Italian bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped parsley
• 1 Tbsp. garlic clove, minced
• 2 Tbsp. milk
• 1 egg, beaten
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Greek seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1 Tbsp.garlic cloves, minced
• 7 cups chicken stock - I used one large carton plus one can
• generous amount of dill, chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups, fresh spinach leaves, rinsed, stems removed and julienned

 

Instructions

1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.

 

*For a quicker version of this meal, you could also buy a sausage and cut into circles and add to the pot.  Turkey sausage would make this even healthier!  You could also make your meatballs with ground pork, chicken or turkey as well!   

Source: http://thebeachhousekitchen.com/2016/01/07/italian-wedding-soup-3/

White Chicken Green Chili

I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 

 

 

 

Ingredients:

• 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
• 1 TBSP chopped garlic
• 1 onion, chopped
• 1 can cream of chicken soup
• 1 cup tomatillo or green chile salsa
• 1 can chopped green chiles
• 1 can white northern beans, drained
• 1 can reduced sodium corn
• 1 cup water or chicken stock
• salt and pepper to taste
• Lime Juice to taste
• Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish

 

Directions:

In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!

Slow Cooker Directions:

In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.

 

That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

Adapted Source: http://mixandmatchmama.blogspot.com/2012/10/dinner-tonight-white-chicken-chili.html

Italian Chicken Soup

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

INSTANTPOT VERSION:

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 3-4 carrots diced (you can also used pre sliced or shredded carrots)
• 3-4 celery stalks, diced
• 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1-2 juiced lemons
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
• Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
• 2 32 oz. chicken broth

Directions:

• Turn your IP on to the saute function.  
• Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
• Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
• Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!

ORIGINAL RECIPE:

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 2 32 oz. chicken broth
• 4 carrots diced (you can also used pre sliced or shredded carrots)
• 5 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1/2 c diced parsley
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)

Directions:

• Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
• You c an also add a little pasta if that appeals to your family. 

Zuppa Toscana-Low Calorie

I keep seeing pictures and recipes for Olive Garden's Zuppa Toscana.  I have never actually had it but it always looks good to me!  The only problem is that they all seem to be heavier in calories than I like, especially for a soup!  So I adjusted it to be a little healthier.  My entire family really liked this soup so it will become part of the rotation!

Ingredients:

• 1 pound uncooked Italian Turkey Sausage Links (I have used turkey breakfast sausage when that's all they had)
• 1 TBSP Oscar Myer real Bacon Bits (or pieces)
• 2 TBSP Minced Garlic
• 3-4 cans of Chicken Broth (around 6 cups)
• 1 package of sliced mushrooms
• 1 package of mini potato gnocchi (or 2 cups of diced potatoes)
• 2 cups thinly sliced kale
• 1-2 cans cream of chicken soup
• 2 TBSP lemon juice

Directions:

• Remove casing from sausage and brown, then set aside.
• In your soup pot, sauté garlic, bacon and mushrooms.
• Add broth and bring to a boil. 
• Add gnocchi and bring back to a boil for about 2 minutes. 
• Add kale, cream of chicken and sausage to pan.
• Cover and heat through at a simmer. 
• Salt and pepper to taste and add lemon juice.

 Adapted from :http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1003224

Chicken and Dumplings-Super Easy Version (My Favorite)

 This is by far my favorite chicken and dumplings recipe and the easiest. 

Ingredients

1 pound/bag of precooked diced chicken breast

1 TBS chopped garlic

Large Container of chicken broth (Approx 4-6 cups) or water

1 can of cream of chicken soup

Greek Seasoning

1 bag spinach

1 carton fresh mushrooms

lemon juice (Optional)

1 can of refrigerated biscuits (I use Grands Original) -You can use 2 cans if you want LOTS of dumplings like we do! 

 

Directions:

*I really like to flour my biscuits, roll them out, cut down the middle once long ways then cut them into thin strips.  Or you can pull off chunks of each biscuit and use that instead depending on what kind of dumpling you prefer.  (Rolling them reminds me of how my Gussie and then my parent's used to make homemade dumplings as a child.  I prefer thinner dumplings than the thicker ones.)

*Put garlic, broth and cream of chicken in large stock pot and bring to a boil. 

*  Once you feel your chicken and mushrooms are cooked, add in your biscuits.  You can pull them apart by hand and just drop them in.  Depending on your pot, you might want to reduce your heat just a tad.  I keep a big spoon that I use to stir pretty constantly as I drop them in so that they don't stick together.  Cook biscuits through.  Probably about 10-15 minutes.

*Add more broth/water if it is getting too thick

*Bring back to a boil then add mushrooms and chicken and boil until heated through stirring often.  (You can also use raw diced chicken but need to make sure to boil it long enough to cook it.  I would add it before the dough if it were raw.) 

 *Add your Greek Seasoning and a generous amount of lemon juice.

*Just before you are ready to serve, turn the heat down and add a bag of spinach.  Cover and let the spinach wilt.  Stir it in until it is cooked.

*Serve.

 

That's it.  The easiest chicken and dumplings ever and so so good!

 

 

*I usually use a large carton of broth and end up adding more broth at the end because it is a little too thick for my taste.

 

You can also substitute a bag of wide egg noodle dumplings for a simple no fuss dumpling, but it isn't quite as tasty!

 

*This could easily be done in the crockpot with some chicken breasts, mushrooms and the soups cooked all day on low.  Shred your chicken, add your dumpings and the rest of the ingredients when you get home and heat until ready.

 

Source (Adapted):

http://mixandmatchmama.blogspot.com/2012/09/dinner-tonight-chicken-and-dumplings.html

Collard Greens

Oh how my family loves collard greens! My dad requests them almost anytime he comes over for dinner because he doesn't get to have them at home. This is how I like to make them!

Ingredients:

Collard Greens
1-2 can chicken broth
1 can Italian style diced tomatoes
1 tub sliced mushrooms

Directions:

*Wash your collards and cut leaves into large chunks. I usually cut across the veins. (I also often buy them in a bag already washed and cut!)
*Pour chicken broth into a pot. Add some greens and cover. Let them cook down a bit then add some more. Keep adding and cooking down and stirring until they are all in your pot.
*Add the rest of the ingredients and more broth if needed and let cook for a bit.

Once the greens are tender enough to your liking serve! Sometimes I serve in a bowl soup style, other times I put on a plate without extra broth. We like to top with pepper sauce or green tabasco!

Yum! I think I will make some this weekend!

Baked Potato Soup

I saw this recipe on THIS blog and thought it looked so easy, hard to screw up, and oh so delicious!  Definitely a favorite at our house!



EASY CROCKPOT POTATO SOUP


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of LF cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!! Not sure about reduced fat, I will let you try it!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

If you don't have time to prepare in the crockpot, do it on the stovetop and allow for about an hour of cook time. I make mine on the stove top and put everything but the cream cheese in, bring to a boil, then bring back to a simmer and add the cream cheese that has been cut into chunks. The closer to an hour the cream cheese gets the better it will have a chance to melt.

Yum! And this one is even better the second day!

Chicken Tortilla Soup

We recently had dinner at a friends house and they made us a delicious tortilla soup. With the weather starting to think about getting cool again, I always love to make a good soup. They are hearty, healthy, and warm your soul.

This is my rendition of tortilla soup and was delicious!

1 large container of low sodium/reduced fat chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 can reduced sodium corn
5 chopped green onions
3-4 boneless skinless chicken breasts, sliced into cubes
1 cubed squash
1 cubed zuchini
1 can black beans, rinsed and drained
2 cups of cooked brown rice- (I use 1-2 bags of instant brown rice)
1 handful diced cilantro
1 lime-juiced
1 tbsp Chipotle Chili powder
salt and pepper to taste
tortilla chips
shredded Cheddar cheese
1 avacado chopped in cubes


DIRECTIONS
In a medium saucepan over medium high heat, combine the broth, tomatoes and chilies and tomato sauce, corn, and green onions. Bring just to a boil then add the chicken, squash and zuchini. Boil for 10 minutes until chicken is cooked. Add black beans, cilantro, lime juice, rice and chipotle chili powder along with salt and pepper to taste. Reduce heat.

Serve bowl of soup. Top with crumbled chips, cheese and avacado.

ENJOY!

For crockpot--Prepare all of your veggies and onions etc the night before and store in a bag in the fridge.  Store onions in their own bad.  You could even cook your rice the night before. 

I add everything but the squash, zuchini and rice to the crockpot and top with whole chicken breasts.  Push them down just enough to be covered with liquid.  Cook on low all day. 

As soon as I walk in the door I add my veggies to the crockpot.  When I get settled I remove the chicken so I can shred it.  When done, add your rice and and shredded chicken and serve. 

Sarah’s Chicken Soup

This is a wonderful hardy low calorie meal, especially when it's cold outside! It is by far the favorite soup in our home!

1 tbsp olive oil
1 tbsp of chopped garlic
3 green onions, chopped
1 large or 2 small zucchini, cut in large chunks
1 large or 2 small squash, cut in large chunks
1 small tub of sliced mushrooms
1 bag of mixed vegetables (usually corn, carrots, green beans and peas)
1 can diced tomatoes
1 can quartered artichokes in liquid (not oil)
6-8 cans of low sodium chicken broth
3 boneless skinless chicken breasts, sliced into cubes
1 package of stuffed pasta
1 bag of spinach
2 small lemons
Basil
Oregano
Dill

1. In a large nonstick saucepan, add olive oil, garlic and chopped onion. Saute for a minute. Add squash and zucchini and mushrooms and continue to saute. Then add bag of mixed vegetables. Stir and cover for a few minutes until mushrooms start to cook.
2. Add diced tomatoes, and artichokes and 4 cans of broth, lemon juice from 1-2 lemons and herbs listed above. Stir, cover and bring to a boil.
3. Add cubed chicken, stir, cover and bring back to a boil.
4. Add stuffed pasta. Stir, cover and bring to a boil.
5. Reduce heat to low.
6. Add spinach and 2 more cans of broth.
7. Cover and let simmer for 10 minutes on low.

You can adjust this recipe by adding or removing vegetables you like or dislike. Add extra chicken broth if needed. I also add more or less lemon juice depending on how strong you like it. You can also cut up a lemon and add it directly to your bowl for a stronger flavor.

I serve with garlic bread.

Speedy Chili

This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!

2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste

1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.

This is great served with some avocado sliced on top and corn chips to scoop up the chili.

This would also be great in the crockpot on low all day!

Instantpot Directions:

*Put your pot on saute and brown your beef and garlic. 
*Add your broth and all of the other ingredients on top of that. 
*Press manual and cook on high for 10 minutes.  Be sure to close your valve!
*Let natural release for at least 10 minutes.  You can let it natural release all the way but if you don't, be sure to put a towel over the valve to catch any spray from the soup coming through the valve.
*Stir and server. 
*Enjoy!