My family s Chicken and dumplings

Many of our most beloved dishes came out of having too little of one thing and a little more of another, and having to stretch it all out to feed a large family. Chicken and dumplings is the perfect example of this. Back in the day, chicken was a treat and not something offered or even available on a regular basis. Whenever it was, the chicken more often than not was on the scrawny side. So you have this woman who has a house full of kids to feed and likely a few additional guests after word has gotten out that chicken is on the menu, and only one scrawny little chicken. This is where flour comes to the rescue yet again. Flour could easily be used to stretch a meager meal by making biscuits, dumplings, hoe cake, or an assortment of other improvisational breads and meal stretchers so that an entire family would leave the table feeling full and satisfied. Today my mother’s recipe uses a simpler method but is every bit as good as her grandmother’s was.

3 or 4 chicken breasts

32 ounces chicken broth (feel free to substitute water with bouillon cubes added)

One 10.5-ounce can cream of chicken soup

Salt and pepper to taste

One 10-count can layer biscuits All-purpose flour

• Cook the chicken breasts in approximately 4 cups of water until fork tender, about 45 minutes. Place the broth in a medium to large pot and bring to a gentle boil. Stir the cream of chicken soup into the broth.
• Tear up the chicken and add it to the broth mixture. Add salt and pepper to taste. Pull the biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into the gently boiling broth mixture.
• Do not stir the biscuits a lot, or they will cook up—only gently push the dumplings down into the broth as they float to the top. Cook for about 10 minutes after the last dumplings are added.
• Add the shredded chicken and keep on low heat until ready to serve. The dumplings will become somewhat firm when they are done. If they’re gooey, cook 5 to 10 minutes longer.
• 8 servings