Chicken & Dumplings Florentine

Remember how I hate Chicken and Dumplings? Well, I do. I do not remember ever liking them. It’s a real thing. However, I really love me. So, when someone asks me to make Chicken and Dumplings, I am going to make it in a way that I know I will like.

It’s just more convenient that way. Everyone ends up happy. I know what people need.

And seriously, it’s the polar vortex. Or, snowpocalypse, if you prefer. And I do.

And, whenever it is the snowpocalypse, you just need soup. So, don’t object. Try this recipe and warm your soul.

Chicken and Dumplings Florentine

2 Chicken Breasts

Salt & Pepper

Extra Virgin Olive Oil

1 Bay Leaf

Oregano

Garlic Powder

2 Carrots, diced

2 Celery Stalks, diced

½ White or Yellow Onion, diced

2 Garlic Cloves, minced

¼ Cup Flour

Chicken Broth

Italian Parsley

Fresh Spinach

Start by boiling the chicken along with the bay leaf, salt, pepper, garlic and oregano. This gives it a tremendous flavor. Especially when boiling chicken without bones, this makes for a really good broth. When the chicken is cooked through, chop it into bite-sized pieces and set aside.

Sauté the vegetables with the minced garlic and about 2 tablespoons Olive Oil until tender and translucent. Stir in the flour and allow it to thoroughly cook out. If not, your soup will be chalky and gross and you will be a failure. No one wants that.

After the flour is mixed in and cooked, gradually stir in the chicken broth. I personally like to gather as much of the left over seasoning on the side of the pot as possible but remove the bay leaf. Because, obviously. Stir well until you have your desired consistency. If you like it to be a little less thick, you can add a little water as well. Add the chicken and bring to a boil. Allow the soup to boil lightly for about 5-10 minutes while stirring every once in a while. If you like the dumplings cooked into the soup, use this recipe and add them in uncooked dollops at this point. If not, bake them in the oven like I did and pour your soup over them when you're ready to eat. It’s basically perfection.

Once the soup has been boiling for a bit, turn down to a simmer.

About 5 minutes before you are ready to eat, stir in a handful of fresh spinach and a bit of chopped Italian parsley. I like both a lot, so...you do you.

This recipe is delicious and I hope you like it!