Chicken and Dumpling

The Taste Of..... Ireland

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Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Before Living Better Cafe begins posting your recipe, for today. Katrina Smith would like to share a story with you all. First I Katrina want to say thank you all for sticking around. I am so glad you're enjoying getting recipe's every day, of the week. Before for I get to my main reason, I am here. I want to tell you, once again about my camera is still not working. Therefore, I am in the process of getting one because picture's help draw people to the recipe more, than a post without pictures. So, I just want to give you the low down on what's going on with that. Before, I hand it back over to Living Better Cafe, I hope you enjoy this recipe. Now back to you Living Better Cafe.

Chicken and Dumpling

Serves: 6

2 cans condensed cream of chicken
3 c. water
1 c. celery
2 onions, cut into quartered
1 tsp. Course Himalayan Salt
1/2 tsp. poultry seasoning
1/2 tsp. Cayenne pepper
1/2 tsp. granulated garlic
1/2 tsp.fresh dill
4 skinless chicken breast halves
5 carrots, sliced
1 (10 oz.) pkg. frozen peas, or fresh peas from out of the pod
4 potatoes, quartered


Directions:

1. In a large dutch oven pot, add in cream of chicken, water, chicken, celery, onions, salt, poultry seasoning and cayenne pepper, fresh dill.cover the pot and cook on low heat for about 1 1/2 hours.

2. While still cooking add in the carrots, and the potatoes: cook for 30 minutes.

3. In a different dutch oven pot cook, the chicken until no longer pink. Remove chicken from the pot and shredded. add in the peas and allow to cook for about five more minutes,until all ingredients blend together.

Inexpensive dumplings, just buy pre made biscuit dough and break them into small/ large sizes into the soup. And your ready to go.