Chicken & Dumplings to warm the soul!

The first time I had Chicken & Dumplings I was in my 20's. I was like, "Whoa, where has this been all my life"?

I've searched high & low for cleaner healthier recipes that actually TASTE good. I have made several different ones & tweaked them to my preference each time. I finally found a really good recipe from The Gracious Pantry which you can find by clicking here & I made it. It was pretty darn tasty. The next time I made it I just adapted it to more my liking & here is what I came up with.

Ingredients for Stew
6 cups organic low sodium vegetable broth
1 1/2 tsp dry basil
1 1/2 tsp dry oregano
1 Tbsp garlic powder
2 1/2 cups (approx 16oz) boneless, skinless chicken breast or tenders cut into bit size chunks
2 Tbsp EVOO
1/2 large organic yellow onion, chopped
2 cups organic carrots, chopped
2 cups organic celery, chopped

Dumplings
2 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 tsp Himalayan salt
3 Tbsp EVOO
1 cup milk (I used unsweetened vanilla almond, but you can use any kind you like)

Directions for the Stew
1. Heat EVOO in crock pot on high or brown setting. Add onion, carrots, celery & seasonings. Sauté until onions are translucent.
2. Add broth & chicken.

Directions for the Dumplings
1. Combine flour, baking soda & salt in a large mixing bowl. Stir well.
2. Pour in oil & milk & mix with a wooden spoon.
3. Turn crock pot to low setting (broth should have been at a boil by this time).
4. Use a spoon to scoop up & round off your dumplings & drop them on top of the stew.
5. Cook on low for 6-8 hours. Until chicken & dumplings are cooked.


Since I currently use the 21 Day Fix portion control containers, I measure my servings out in those for my meal. Dumplings=Yellow, Chicken=Red, Veggies & Broth=Green.

It's getting cold outside!

This time of year I really get an itch to hang out in the kitchen. I do enjoy cooking & eating, I just don't enjoy spending countless hours in the kitchen when I could be doing way more awesome things.

I busted out my white binder full of recipes I have collected over time. I am one for finding a recipe & changing it up since I don't really like to follow them either. Ya, I know, seems silly. But really, if I come across a yummy recipe & it's full of ingredients I don't like or eat, then I just start subbing in the items I do like. So therefore I am creating my own recipes. Oh yeah, most of the time I don't really measure either. For example, if a recipe called for 1 cup of chopped carrots & I peeled 2 large carrots & chopped them up & it measured out to 1.5 cups, I don't care, I will use it all. You catch my drift!!

Anyway, it's getting cold outside & I like to eat warm comfy foods when it does. That doesn't always go along with my goals for health & fitness so I compromise. In this last week I have made this recipe twice & it was a hit in my house so I figure I better share!

This recipe started as a recipe from a magazine. I tore the page out & over time have altered it so much, it a whole new recipe.

I call it: Sweet Italian Chicken Sausage Minestrone Soup and it is AH~MAZING!!

Ingredients:
6 C. Organic reduced sodium vegetable stock
1 can (15.5oz) Organic Diced Tomatoes
2 Tbsp Organic, no salt added Tomato Paste
1 Tbsp Organic Olive Oil
4 links, True Story Organic Sweet Italian Chicken Sausage, sliced in rounds
1.5 C. Organic yellow onion, chopped (about 1 small)
2 cloves Organic garlic, minced
1 C. Organic Celery, chopped
1 C. Organic Carrots, chopped
1 C. Dry Quinoa noodles
1 tsp dry oregano
1 can (15.5 oz) Organic Garbanzo beans or Kidney beans, rinsed
2 C. Organic Zucchini, chopped
2 C. Organic baby Spinach, fresh

Directions:

1. Heat olive oil in large skillet on Medium heat. Add sausage & brown.
2. Add tomato paste, cook about 5 minutes until brown.
3. Add onions, celery, garlic, carrots & oregano. Cook about 5 minutes longer.
4. Pour vegetable stock, diced tomatoes & dry noodles into a large pot. About 4 quarts in size.
5. Add skillet contents to pot & turn to med heat. Let simmer for about 20 minutes or until carrots are soft.
6. Add zucchini, beans & spinach. Turn to high heat for about 5 minutes or until spinach is wilted.

Serve with optional items: fresh bread, parmesan cheese, dollop of pesto sauce.

Serving size is 1.5 cups.

21 Day Fix side notes: I measured out the veggies into a Green container, the sausage into a Red & the beans & pasta in half a yellow. You can measure out to your specific needs.

I hope you enjoy this recipe as much as we did!! Leave a comment & let me know. Thanks for stopping by.