Creamy Chicken and Dumpling Stew

It's that time of year again for soups and stews. Today was so windy with lots of cold rain, I decided a batch of Chicken and Dumpling Stew would be a wonderful treat. My little man said "Mama the food is amazing" then he asked for a second helping.

This is actually my buttermilk biscuit recipe with herbs in it. It works great as dumplings. Very light and fluffy.

Buttermilk Dumpling Dough 

3 cups All-Purpose Flour (I used bread flour this time bc it was what I had on hand) the were still light and fluffy.

Pinch freshly minced celery leaves 

Pinch dried thyme 

Pinch dried parsley 

4 teaspoons Baking Powder 

1 teaspoon Baking Soda 

1 teaspoon Sea Salt 

1/8 cup Sugar 

6 ounces Cubed Cold Butter 

2 cups Cold Buttermilk 

Sift together flour, baking powder, baking soda, and salt. Add sugar. Cut butter into dry ingredients with a pastry blender or fork. Gently stir in the buttermilk, until the dough holds together. Do not over mix. Drop dough into broth using a 1/8 cup or cookie scoop.

Creamy Chicken and Dumpling Stew

2.5-3 quarts water (more as needed)

12 skinless boneless chicken thighs 

1 teaspoon dried Rosemary 

1 teaspoon dried thyme 

Pinch poultry seasoning 

Pinch Garlic powder 

Sea salt & cracked black pepper 

1/2 bag baby carrots 

5 celery stalks with leaves 

1/4 cup diced Vidalia onion 

1 tablespoon finely chopped garlic 

3 bay leaves

2 tablespoons butter

Simmer/ Low Boil for about 2 hours.

Remove chicken, to shred. Scoop out vegetables and bay leaves. Discard celery stalks and bay leaves.

Add a 32 oz box of unsalted chicken stock 

1 pint heavy cream

2 cups whole milk

Bring to a rolling simmer; Add dumplings. Cover and cook for 10-12 minutes. Or until dumplings are done.

Add the shredded chicken and carrots back into the stew. Then serve.

Makes a thick and creamy stew. To make it thinner add more chicken stock.

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Bean Soup

My Grammy's Soup Beans recipe

This recipe is an Antique from Grammy's childhood

 

her mother was cooking this over a 100 years ago

This is one of those recipes that needs just a few very basic ingredients to develop great flavor

 

Ingredients

1/2 pound Great Northern Beans

1/2 pound Pinto Beans

1/2 pound Fat Back, I recommend Gwaltney brand

2 Quarts Water, divided

Salt and pepper, to taste

*****************************

I add the following

1/2 stick Butter

2 Tablespoons Bacon grease

1.5 cups diced ham

Onion, finely chopped

Carrots, sliced 

 

Tips:

Navy beans can easily be substituted for the great northern beans. I use BOTH great northern and navy beans along with the pinto beans.

and salt pork, ham or ham hock may be substituted for the fat back

 

Preparation Directions

Overnight Soak - Rinse beans let stand overnight or at least 8 hours

Remove and discard all floating beans

Drain and rinse beans

 

Cooking Directions

In a large stock pot over medium-high heat add 1 quart (8 cups) water along with all the ingredients.

Bring to a boil, reduce heat to medium-low.

Simmer gently until desired tenderness and thickness is achieved

this usually takes 1 1/2 to 2 hours

Season with salt and pepper to taste.

In a separate stock pot, add the remaining 1 quart of water

simmer on low heat while the beans are cooking you will need to

add more water as the water evaporates.

Adding cold water will slow down your cooking time.

Serve with my Corn Muffins (recipe posted separately) and Honey Butter.

 

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

 

 

Black Beans and Rice Soup

Black Bean and Rice Soup

Hearty and flavorful!

Soup Ingredients:
1 pound Dried Black Beans

1½ teaspoons Garlic Powder

1 teaspoon Ground Black Pepper

1 teaspoon Poultry Seasoning

1 teaspoon Ground Oregano

2 Sprigs Celery Greens
2 Quarts Hot Water, you can use chicken or vegetable stock (I wanted to cut out the salt)
2 large cloves Garlic, Minced
1 whole Vidalia Onion, Diced

½ bag Organic Baby Carrots, Diced

2 Stalks Celery, Diced
2½ Tablespoons Chili Powder
1½ teaspoons Cumin
1/8 teaspoon Pumpkin Pie Spice, optional (we like it)

1 Quart Cooked White Rice

Directions:
Rinse an drain the beans with cold water

In a slow cooker set on high, add the onions, carrots and celery

Season with Garlic powder, pepper, poultry seasoning and oregano; stir well 

Add a couple sprigs of the leafy celery greens, garlic, beans and water
Allow to cook on high for 1½ hours

At that time, add the chili powder, cumin and pumpkin pie spice; stir well

Cover and continue simmering for another 30 minutes to 1 hour

Or until the liquid level is to your liking

Anywhere from thin to very thick is fine!

Make it the way you like it

Taste for seasoning and add more if needed 

I added salt to individual bowls as I'm on a low-sodium diet

Add rice just before serving

Serve soup in a bowl topped with a dollop of sour cream

slices of avocado

fresh sprig of cilantro

corn tortilla strips and a wedge of lime

If desired

Note:

Once its refrigerated overnight it will become very thick.

Optional Garnishes:

Sour Cream

Avocado, Sliced

Sprig of Cilantro Leaves

Lime Wedge

Corn Tortillas, Cut Into Strips and Toasted

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!