The Definition of Comfort Food? Chicken and Dumplings
If I’m in a bad mood or I’ve had a bad day there’s an easy way to make me happy. If it’s cold outside and no amount of socks and blankets will warm my soul, there’s an easy way to make me happy. Chicken and dumplings.
The thing is that chicken and dumplings just feels bad for you. It’s creamy and yummy and then there’s the whole “it’s got dumplings” part as well. Now, I’m sure there are many of you who have old recipes for chicken and dumplings that have been passed down over the years. Recipes that have held the test of time and you go to over and over again.
I don’t have that.
It seems, this is the one comfort food that my mother didn’t really make often when I was a kid. Perhaps that is part of why it is so appealing to me. You see, I wasn’t raised by a Southerner. My mother grew up in the Washington D.C. area, not a small town in Texas or Louisiana. She is fantastic at Italian food and Jewish food because it surrounded her, but things that are seemingly specialities of the South? Not in her repertoire.
I made an Italian version of chicken and dumplings a few years ago and it was good, but it was almost too much. Like, if it were only simpler, it would be that much better. So I went very simple. This is a recipe that you likely have all the ingredients for on-hand right now. It’s simple, it’s fast, it’s yummy, and it’s still pretty darn healthy.
The best thing about this recipe is how versatile it is. I used peas and carrots, but you can add green beans, spinach, whatever veggie you love. In addition, I made mine pretty thick and creamy, but if you want yours a bit soupier, just add some chicken stock and thin it down. Regardless of how you like YOUR chicken and dumplings you can use this recipe as a base and tweak it to your tastes.