Feeling sick is the worst. “The worst,” however, can be mitigated. I’ve come down with something in the last couple of days, nothing big, but enough that I can’t breathe with my mouth closed and am definitely not the pretty little bride I was just the weekend before last!
This recipe is simple and is wonderful for days like today (overcast, a bit chilly, and sniffles all around). I put the soup together in no time flat before I left for work this morning, stirred it up over my lunch break (which was a nap break today, thanks to this darn cold), and whipped up the pumpkin biscuits right when I got home from work.
While I was
throwing myself a pity party making the batter, my husband informed me that he doesn’t like chicken and dumplings when the batter is “undercooked.” In my irritable, sick, state I told him that the “undercooked” dumplings are precisely why he likes chicken and dumplings. However, since I was so weak, I couldn’t mount a good argument.
Instead, I turned the chicken and dumplings soup of my dreams into chicken soup with pumpkin biscuits (for him), which I baked and then crumbled on top of his soup.
I also made myself a cute little cocotte of proper chicken with moist, doughy, perfect pumpkin dumplings.
And then I went to bed sniffling and coughing at approximately seven.
- 3 cups cooked chicken, diced
- 1 cup peeled carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 tbsp. all-purpose white flour
- 1/2 tsp. each salt and pepper
- 1/4 tsp. paprika
- 1/2 each onion powder, celery salt, and dill weed
- 2 tbsp. chopped fresh parsley
- 1/2 tsp. minced fresh garlic
- 2 1/2 cups chicken stock
- 2 x 10 ounce cans cream of chicken soup
- 2 1/2 cups whole milk
- 1 1/2 cups chopped spinach
- In the bowl of a slow cooker, toss the chicken, carrots, and celery with the flour and spices to coat.
- Add in remaining ingredients and stir well.
- Set slow cooker to low heat and cook for six hours, stirring occasionally.
- 1 3/4 cup all-purpose white flour
- 1/2 cup pumpkin puree
- 1 1/2 tsp. baking soda
- 1/2 tsp. each salt and pepper
- 1 tsp. dried parsley
- 1 tsp. Cajun spice blend
- 6 tbsp. cold butter, thinly sliced
- 1/2 cup whole milk
- Preheat the oven to 375 for biscuits (skip this step if you’re making dumplings).
- Mix together flour, baking soda, and spices in the bowl of a standing mixer.
- Add in pumpkin puree and cold butter slices.
- Mix until butter is totally incorporated, about four minutes.
- Pour in milk last and let mix for a couple more minutes. The dough is paste-like in consistency.
- To make dumplings: drop the batter by heaping spoonfuls into the crock pot on top of the soup. Keep crock pot set to low heat and wait for 30-45 minutes. Note that the dumplings will still be moist and soft in consistency.
- To make less-doughy dumplings: transfer all or a portion of the soup into an oven-safe dish (I used my mini Le Creuset cocottes) and top with a heaping portion of batter. Place on a cookie sheet to prevent spills and bake for 15 minutes. The top becomes golden but the bottom is still soft and doughy.
- To make biscuits: bake for 12-15 minutes at 375. Serve hot, crumbled on top of the soup, or with butter on the side.