acommondisaster
Active Member
Fluffy dumplings this time, with veggies in the broth. It's that kind of day.
Chicken and dumplings tonight
- Thread starter acommondisaster
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lovinmaryland
Well-Known Member
Mmm sounds super good. I have been lazy the last few times I made that and just used the canned biscuits as my dumplings. Not nealry as good as homemade fluffy ones
lovinmaryland
Well-Known Member
Are those the frozen ones? I have seen them but never used them.
Roasted Oven Stuffer chicken. Great dinner tonight, with great leftovers for tomorrow. Maybe I'll make a chicken potpie for dinner tomorrow or Sunday.
Cant beat roast chicken! Only thing better is roast Turkey. I cant wait for them to go on sale for like .49 a lb. I buy 6 or so and keep them in the deep freezer...come January I am sick of all things turkey though
luvmygdaughters
Well-Known Member
Thinking navy bean soup tomorrow. 
Perfect for this weather. 
BeenSpur'd
I love her wild,wild hair
Shrimp scampi over grits here for tonight's dinning pleasure!
pixiegirl
Cleopatra Jones
I've never seen frozen ones. Drop dumplings you make with bisquick and drop them into the soup from a spoon rather than rolling and cutting.
pixiegirl
Cleopatra Jones
Mmm...I'm thinking Chicken and Gnocchi soup for dinner tomorrow night.
Mmmmm, have a good recipe? I was just able to find gnocchi at the grocery store a couple weeks ago.
Nickel
curiouser and curiouser
3 Chicken Breasts, Cooked And Shredded
4 Cups Chicken Stock
2 Cups Heavy Cream
2 Garlic Cloves, Diced
1 Carrot, Shredded
1/2 Onion, Diced
1-1/2 Cups Fresh Spinach, Chopped
2 Tablespoons Olive Oil
1/2 Teaspoon Thyme
Salt And Pepper
16 Ounces Potato Gnocchi
Saute the onion, garlic, and carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, heavy cream, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then reduce heat to simmer and continue cooking for 10 minutes. Add spinach and cook for an additional 1-2 minutes until spinach is wilted.
4 Cups Chicken Stock
2 Cups Heavy Cream
2 Garlic Cloves, Diced
1 Carrot, Shredded
1/2 Onion, Diced
1-1/2 Cups Fresh Spinach, Chopped
2 Tablespoons Olive Oil
1/2 Teaspoon Thyme
Salt And Pepper
16 Ounces Potato Gnocchi
Saute the onion, garlic, and carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, heavy cream, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then reduce heat to simmer and continue cooking for 10 minutes. Add spinach and cook for an additional 1-2 minutes until spinach is wilted.
frequentflier
happy to be living
Thinking navy bean soup tomorrow.
Just made tonights dinner: leftover ham, lentil, greens and potato soup. YUM.
This soup tread reminded me:
Jazz had stuffed ham soup at the Oyster Festival and it was ridiculous. I'ma try to recreate and refine it this week. They (McKay's) had potatoes in it and not a lot of greens, so my version will correct that.
Jazz had stuffed ham soup at the Oyster Festival and it was ridiculous. I'ma try to recreate and refine it this week. They (McKay's) had potatoes in it and not a lot of greens, so my version will correct that.
frequentflier
happy to be living
The recipe I have includes some chopped carrot, diced tomatoes, lots of garlic and onion and greens. I added spinach and collards but in the past have used chard. YUM!
The recipe states it goes good with a Reisling wine; which is chilling
