I’ve made Chicken and Dumplings from scratch before but to be honest, it’s not worth the extra time in my opinion. In fact, check out this post on an attempt to make them from scratch and you’ll see exactly why go the quick route!  I learned how to take a shortcut a long time ago and it’s the only way I make them now. This is one of those perfect meals for Winter time and a great filler–perfect for when you are on rations. I’ve noticed a trend in my recipes. They are fit for anyone struggling to get through to the next payday. I guess that’s because we had more struggling years than I’d like to remember. While I tend to make this meal very basic, I know several folks who add a can of cream of chicken to the boiling water, after you take the chicken out. I don’t do it but it’s good either way.

INGREDIENTS

• 10-12 chicken thighs
• 4-8 cans of cheap biscuits (depending on how many dumplings you prefer)
• Salt and pepper

DIRECTIONS

Rinse your chicken thighs and boil in water for 1 hour or until done.  Remove from water and place on cookie sheet.  While chicken is cooling, tear the canned biscuits into small pieces-about the size of a nickel and toss into water making sure to stir occasionally. While your dumplings are cooking, shred the chicken off the bone and place into dumpling soup.  Your dumplings are done when they no longer float–about 15 or 20 minutes. Add your salt and pepper and your done.

Alternatives: If you want to add flavor, try using chicken broth or cream of chicken after you take your chicken out.

Boil the heck out of the chicken!

Let it cool off!

Toss in your biscuit pieces…see how they’re floating?  NOT done.

While dumplings are cooking, tear that chicken up!

The shredded chicken….

Throwing the chicken in the dumpling soup. See how there are no dumplings floating?? That’s because they are done.