Back in the late 1970′s I went to an unexpected dinner with a dear friend. We went to his Italian grandmother”s house, where I was served the best Chicken and Dumplings I had ever eaten. I never forgot that meal, nor have I ever had Chicken and Dumplings like that again. Her dumplings were little fat stubby logs that were cooked in the soup, not just biscuits cooked on top, in the broth.
Fast forward 30 years, I now know about gnocchi. A thick, soft, dumpling made with potato, flour, and egg. It is one of my all time favorite ingredients, that I learned about, thanks to blogging.! And it finally dawned on me, all these years later, Grandma must have used gnocchi in her Chicken and Dumplings.
Today is one of those days here you want to just stay home, open the windows, light the candles, and have something yummy simmering in the crockpot . So in celebration of my favorite season, I bring you my version of Chicken and Dumplings!
Chicken and Dumplings
4 Chicken Breasts (boneless, skinless)
2 Tablespoons Butter
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3 1/2 Cups Chicken Broth
1 Onion, finely diced
1 Cup Celery, diced
1 Cup Carrots, diced
2 Chicken bouillon cube
1 14oz pkg Gnocchi
- Put all ingredients except the gnocch,i in a 6 qt crockpot. Cover and cook on LOW for 8 hours.
- About an hour before serving, remove chicken and pull into pieces and return to the soup mixture.
- add gnocchi and cook 30 more minutes.
This post is linked to the following link parties:
Melt in Your Mouth Mondays