Back to my roots

As promised, I am finally putting up the Chicken and Dumplings recipe!  Takes a bit of time so I recommend making it a day ahead and sticking in the refrigerator.

Ingredients:

• Water
• Olive oil, canola oil, or coconut oil (I prefer the latter)
• 2 White onions
• 6 large celery stalks with tops
• Seasonings (see below)
• 6 large chicken breast
• 4-6 chicken legs
• 6-8 frozen Southern Style biscuits (guess you could sub in something healthier, but why?)

Bring to boil

• 10 cups of water
• 1 whole white onion
• 5-7 celery tops (stems and leaves) whole
• 1 Tbs Cavender’s seasoning
• 1 Tbs Poultry seasoning
• 2 Tbs of salt (more or less to taste

• Let simmer 10-15 minutes to flavor.
• Add Chicken.
• Bring to boil-cover and reduce heat.
• Let simmer for 45 minutes or until done.
• Remove chicken from broth and let cool.
• Remove onion and celery tops and discard.

While chicken is cooling…..

• Chop 1 large onion-white or vidalia
• 5-6 celery stalks
• Saute in a little coconut oil until soft

• Add to chicken broth.
• Season broth to taste with salt and pepper.
• Bring to boil, cover and reduce to simmer.
• De-bone cooled chicken and add as much as you want to broth.
• Bring to boil, cover and simmer 3-45 minutes.
• 20 minutes before dinner, cut up frozen biscuits (1 biscuit= 6 dumplings).

• Bring soup to a low boil and drop dumplings over top.  Spoon broth over dumplings to flavor them.  Cook on simmer for 10-15 minutes

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Perfect for the cold or rainy evening. So check your forecast and plan ahead!!!

(special thanks to my momma for this recipe…you would have loved her!)