I was on the phone with my daughter in GA and asked her what she was cooking for dinner. She immediately replied, “Chicken and Dumplings!” This was no surprise as it was her favorite meal as a kid.

I couldn’t stop thinking about it, so I decided to make it as well.

Fortunately, I had made chicken stock and put it in the freezer. All I need was to cook some chicken thighs and make the dumplings. I was excited!

I used one recipe for the chicken and a different one for the dumplings. However, I made so many adjustments to the recipes it is fair to say this is now my recipe.

Now let’s just hope I can remember everything I did to share it with you. This is hands down the best chicken and dumplings I have ever had; Tom agreed too. It was one of those meals you wished you didn’t get full because we would have eaten the whole pot. We were happy a day later that we had leftovers.

Ingredients:

• 3-4 chicken thighs
• 2 quarts chicken stock (or use homemade if you have it)
• 2 teaspoons olive oil
• 1/2 – 1 teaspoon poultry seasoning, to taste
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/3 cup shortening
• 3/4 cup milk (or more if too dry)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked pepper
• Splash of fresh squeezed lemon juice

Preheat oven to 350°. Then spray a baking dish with non-stick spray. Drizzle the chicken thighs with the olive oil, then salt and pepper them on both sides.

Bake chicken for 35- 45 minutes until they reach an internal temperature of 165°.

Remove from oven and shred the thighs with two forks and set aside.

In a separate bowl whisk the flour, baking powder and sprinkle in some poultry seasoning.

With your hands mix the shortening to the flour and rub together with your fingers until there are no more large clumps of shortening.

Pour in milk and mix it all together with a spoon or your hands. The mixture should hold together but not be sticky.

Shape into a disc with your hands. Sprinkle with flour and flip over making sure both sides are floured well, (This is to prevent sticking to the surface.)

On a floured surface, roll out the dough to about 1/4” thickness. Keep the roller and surface well-floured as this is what will thicken your stock.

Using a pizza cutter or knife cut dough into 1” x 2” strips. Let rest.

Bring chicken stock to a boil on the stove, then add shredded chicken.

One by one add the dumplings to the stock to keep from sticking together. They will float at first, but sink some as they absorb the stock. Stir frequently while adding the dumplings.

The dumplings will take about 15-20 minutes to cook. Taste test one to make sure they aren’t doughy.

Serve immediately, adding a splash of lemon juice, plus salt and pepper as needed.

We hope you enjoy this comfort food as much as we did. Cooking this the same night our daughter was making it made me smile. It was as if we were cooking together and I miss those times. Thanksgiving is coming…

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Welcome to our new followers. Foodie Fridays is a regular feature on our blog because food is my husband’s love language. It helps that I love to cook for him too.

Food nourishes the soul and the heart!

Have a blessed weekend,

Tom and Debi ❤️❤️