Chicken and Dumplings

I’ve spent the week in the kitchen.  I hadn’t cooked in 9 days while I’d been in Haiti and I was aching to create.  I had spent the trip living with 11 other people, which was a stretch for my introverted self.  While I dearly love everyone that I traveled with, I was craving time alone.  The hours spent in my kitchen this week gave me more time to process all that I’d seen and experienced in Haiti.  I continue to be amazed at how therapeutic cooking is to me.

It was in the 90’s when I left Haiti and when I returned to Illinois there was a heavy blanket of snow on the ground.  The snow has continued and our temps have not been above 20.  This weather has me craving comfort food so I whipped up a big batch of Chicken and Dumplings.

I posted this recipe on the blog in the early days and I cringe every time I get a notification that it’s been pinned on Pinterest again.  The original recipe is vague and the pictures are poor.  It’s a humbling reminder that I’ve come a long way on my blogging journey!

Chicken and Dumplings was one of my favorite Sunday meals that my dad would make.  We’d have a roasted chicken for lunch after church and then he’d make homemade stock all afternoon.  For dinner, he would use the stock for the base of the Chicken and Dumplings.  I’ve made the process faster by using a store bought rotisserie chicken and chicken stock.

I love Chicken and Dumplings because it’s an inexpensive and easy comfort food dish to create. While the dish is simple to create, it’s a hearty dinner that usually lends leftovers for another meal.  It’s a classic southern dish that’s a family favorite at our house.  I hope your family enjoys it as much as we do.