SOUTHERN-STYLE CHICKEN & DUMPLINGS

Ingredients

• 9 cups chicken stock
• 1 cup parsley, chopped and divided
• 4 celery sticks, largely chopped
• 4 celery stick leaves, chopped
• 5 carrots, largely chopped
• 1 medium onion
• 7 red potatoes
• 1/4 cup butter
• 1/3 cup flour
• 1 1/4 teaspoon sage
• 1 1/4 teaspoon thyme
• 1 dash teaspoon cayenne pepper
• 1 1/2 tablespoon garlic, minced
• 1 pound boneless skinless chicken tenders
• 1/8 teaspoon sage
• 1/8 teaspoon thyme
• 1 10 3/4 ounce can cream of mushroom soup
• 8 ounces baby bella whole mushrooms, halved
• 1 cup buttermilk biscuit mix

Directions

Preheat oven to 375 degrees. Lightly salt and pepper celery and carrots on cookie sheet and toss to evenly coat with salt and pepper. Roast in preheated oven for about 15 minutes, then toss the veggies to turn them, then return them to the oven for an additional 15 minutes. Remove veggies from cookie sheet and set aside.

Meanwhile, in a large pot, melt butter over medium heat. Whisk in flour. As flour starts to thicken, whisk in sage, thyme, garlic and cayenne pepper to taste. (This helps to cook off the raw flour taste and to release the flavors of the seasonings in the soup from the beginning.) Slowly whisk in chicken stock, 1 cup at a time, and allow to thicken before adding the next cup. After adding about 4 cups or so you can add the rest of the chicken stock at once.

Cut potatoes and onions into medium sized chunks and set aside until the next step. I like big chunks so my soup is hearty, but if you make them too large you’ll get all potato in one bite and they get too hot to eat if they’re too big.

Stir in celery leaves and chopped parsley reserving 2 tablespoons of parsley for dumplings. Bring to a vigorous simmer over medium heat. While waiting for the soup to get to a simmer, generously salt and pepper chicken on both sides and place on cookie sheet previously used for vegetables. On one side of chicken, sprinkle 1/8 t sage and 1/8 t of thyme. Bake for 15 minutes, or until chicken is cooked through and juices run clear.

Once the chicken is in the oven, and your pot is simmering, whisk in cream of mushroom soup until smooth. Add potatoes to the pot and simmer for about 7 minutes before adding the onions and mushrooms. Continue to simmer for an additional 7 minutes until potatoes are fork tender and onions are softened.

Shred or cut chicken into bite-sized chunks and add to soup.

1. ***Tip*** To get the most of the flavors remaining on cookie sheet, pour about a cup of the soup liquid onto cookie sheet, scrape bits off of the bottom, and pour soup back into pot. Reduce heat to med/ low and add carrots and celery. Mix biscuit dough according to package instructions, stirring in reserved parsley. Add heaping spoonfuls into soup, cover, and simmer for 10 minutes, gently turning them over halfway through. Grab the biggest bowl and spoon you own and gobble it up like there’s no tomorrow!