Chicken 'n Dumplings

The ultimate comfort food. Dish is served like a thick soup / stew with one or two dumplings on top of each bowl. Great way to get your kids to eat their veggies.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 8 soup bowls

Ingredients

• Chicken

• 16  quartered boneless skinless chicken thighs
• 1  chopped leek
• 6  large  diced  red potatoes
• 1  teaspoon  chopped garlic
• 3  stalks  diced celery
• 4  large  diced carrots
• 2  small  diced  rutabagas
• 1  diced  white onion
• 1  medium  diced  yam
• 1  cup  chopped mushroom
• 1⁄2 cup  chopped cilantro
• 1 -2  liter chicken or 1 -2  liter  vegetable stock
• 1  teaspoon paprika
• 1  tablespoon dried oregano
• 1  tablespoon dried basil
• 1⁄2 teaspoon black pepper

• Dumplings

• 2  cups flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 2  tablespoons  melted butter
• 3⁄4 cup milk
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup  shredded cheese

Directions

1. This is a very easy meal to cook.
2. Mix the dumpling ingredients first until the consistency of muffin batter (add more milk if necessary) and set aside.
3. Dump all of the soup ingredients into your largest soup pot and cook on the top of the stove, on 3/4 heat, for about 45 minutes. When the potatoes are tender, and chicken is cooked, gently place spoonfuls of the dumpling mixture on top of the soup. Cover and let simmer for about 15 minutes to allow the dumplings to steam and rise.
4. Dish out to your eager family. Feeds 6 - 8 depending on how hungry they are. Makes a great Sunday family dinner. Tastes even better the next day for lunch.