Thursday, November 3, 2011

As a wife and mom there’s one chore that try as I might, I cannot escape doing—cooking.  I used to love cooking, at one point growing up I even wanted to go to culinary school, but 4 kids, 2 husbands, and thousands of meals later culinary school is definitely NOT on my list of things to do before I die!  That said I do still enjoy cooking every once in a while, especially when I create a meal that my whole family loves (and that’s NOT an easy task…trust me)! 


My husband loves Chicken and Dumplings, but between trying (and hating) nearly every recipe I’ve  found and the fact that I am just not  that into dumplings, I decided to spice it up a bit and add my own lil twist on chicken and dumplings…enjoy!


Chicken and Dumplings With a Twist!






4 boneless, skinless chicken breasts cooked and shredded (I prefer white meat, but dark meat can definitely be substituted)

2 cans of low sodium chicken broth

2 Large or 4 small carrots (peeled and diced)

1 small onion (diced)

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups of milk

1 package of Reames frozen egg noodles (this is a MUST…it makes the dish unique and amazing)

2 tsp. butter

salt and pepper to taste




If you have leftover chicken USE IT, it will make life so much easier.  If you don’t (and I never have left over anything so don’t feel bad) you can poach the chicken (this is what I did).  Poached chicken, to me is just so much juicer and it’s so quick and easy.  Poaching chicken is super simple; you simply combine all of the ingredients you want to include in the poaching liquid (I used water, chicken broth, carrots, celery, onion, and a bay leaf) in a large stock pot and bring to a rolling boil.  Rinse chicken and add to poaching liquid.  Bring the liquid to a boil over medium-high heat. Immediately reduce heat to low and cover.  Simmer 12-15 minutes or until no longer pink.  Remove from poaching liquid and allow to cool, then using 2 forks shred the chicken.





Step 2. 


While chicken is cooking dice carrots and onion and set aside.  In a soup pot melt 2 tsp. of butter and add carrots and onion.  Cook carrots and onion until soft.





Step 3.

Add both cans of soup to the carrot and onion mixture as well as 2 cans of milk.  Stir until mixture is well combined and contains no lumps.  Simmer on low.



Step 4.


While soup mixture is simmering bring a large stock pot full of water to a boil (I usually add  a can of chicken brother when cooking my noodles) once water has reached a boil add Reames frozen egg noodles and cook for 15-20 minutes (or until the noodles have reached the desired consistency—I like my al dente).  IMPORTANT!!!  If you’re going to make this you definitely want to at least try the Reames noodles, my mother has been using them for years and they are amazing, they are especially great for this recipe because they have the consistency of a dumpling but in the form of a noodle—it’s the best of both worlds!




Step 5.

Once noodles have reached the desired consistency drain and add them to the soup mixture along with the shredded chicken.  Simmer mixture for 10-15 minutes.  Enjoy!





It really is ah-mazing…you must try it—and it’s perfect for fall/winter!


  1. I love chicken and dumplings, but make my dumplings with cheese, herbs, garlic, and pepper for flavor. My mother sometimes cuts flour tortillas into strips and drops those in as dumplings.

  2. Oh man that looks so wonderful! I have bookmarded the recipe to hopefully use soon


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