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CHICKEN AND DUMPLINGS WITH KALE AND SPINACH

October 16, 2015

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This is far from your grandmother’s chicken and dumplings.  First I may have used the wrong part of the chicken and next I did not make the biscuits from scratch.  This is easy and anyone can do it.

 

Start with 5-6 boneless chicken thighs cut into bite size pieces and a can of refrigerated jumbo biscuits.  I like using the largest pot available in the kitchen.  Fill your pot with water adding all of the seasonings and bring to a boil.  Once the pot starts to boil add the cut up chicken to the mix and cook until the meat is almost done.   Add in the kale and spinach and lower the heat.

 

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While the chicken and veggies are cooking remove the biscuits from the container.  Using a rolling pin or a long plastic cup (think Tupperware) roll out the biscuits one at a time and cut into four pieces each.  Bring the pot back to a boil and drop the dough into pot one piece at a time. Allow 10 minute for the biscuits to cook into the soup.  Lower the heat to a simmer for additional 10-15 which will help to make a creamy sauce.  Serve in bowls and enjoy.

The can of biscuits consist of 8 biscuits.  Depending on how much you like dumplings will depend on how many you will use in this recipe.  This recipe is also good a day or two later.  If the soup is too thick or too salty as a leftover add more stock before heating.

 

Ingredients:

 

5-6 skinless boneless thighs

½ cup of frozen kale

½ cup of frozen spinach

1 can of jumbo biscuits flatten and quartered

Rubbed sage

Salt and pepper

MSS or seasonings of your choice

 

 

 

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