Warm up with chicken and dumplings

By Suzi Hogan

Mansfield Record

Most of my recipes are as old or older than my picture, and this recipe is one I developed trying to recreate my great-aunt Ada Mae’s chicken and dumplings that she served every Thanksgiving.  As soon as we would walk into her kitchen, my mother would smile at me and I knew that meant my favorite, chicken and dumplings, were on the stove top.

I’ve tried so many recipes and as many biscuit “easy” copy-cat recipes and none rivaled the taste and dumpling I longed for. Until I found Reames frozen flat dumplings in the freezer section of Market Street. (I sure hope my family doesn’t see this column because they think I make this from scratch.)  This is so easy it’s foolproof and tastes just like the real thing.

Not Ada Mae’s Chicken and Dumplings

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3 quarts chicken broth

2 packages of Reames frozen flat dumplings

1 to 2 cups of cooked chopped rotisserie chicken

¼ cup milk

ground black pepper, optional

First, ignore the directions on the dumpling bag because you can easily cook two bags in 3 quarts of broth; but otherwise, cook as directed. Do not season with salt because the broth is probably salty enough.

It should take about one hour on simmer to cook the noodles. After the noodles are done, add the cooked chicken (1 to 2 cups depending on your taste), some ground black pepper to taste and the ¼ cup of milk. Stir and the chicken and dumplings are ready to serve.

Enjoy!

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. Contact her at suzi.recipes@yahoo.com.

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