Most-Requested Item on the Menu
by Charlotte Siems
Not just any dumplings, Mom’s recipe that they have eaten all of their lives. The kind that is NOT served in college cafeterias or health food restaurants. This recipe was originally developed pre-children and has stood the test of time. This Lovely Place has quite a repetoire of cheap and easy meals and Chicken Dumplings are no exception.
The recipe that follows would feed a few people. Alas, I am not familiar with “feeds four” recipes so I’m not sure how many people. All I know is that I triple the recipe if it’s just 8 of us at home, quadruple it if a few grown children are home, and quintuple it if they bring friends. A really big stock pot is necessary when it’s time to pull out the big guns. In fact, that pot cooks dumplings for 30 when I take a meal to the local faith-based student center on our university campus.
I can get two batches of Chicken Dumplings out of a 3-pound bag of frozen chicken breasts. My favorite way to cook the breasts is in a crock pot on high for a few hours, with 2 cups of broth or boullion-flavored water. Use 2 forks to chop up the meat and you have chicken and broth for Chicken Taco Soup, Chicken Tacos, Chicken Noodles or Chicken Dumplings.
Cooking things like dumplings or soup is an inexact science, so pardon the vague references:
A few chicken breasts (I like white meat!), cooked and chopped
People won’t necessarily remember the things we said, but they will remember the way we made them feel. Good meals and a pretty table go a long ways toward good feelings.