I was planning on having chicken for dinner with rice pilaf and steamed green beans. Get home and the chicken is still frozen through. Next thought let’s go for Wednesday night’s plan- chili from the freezer. That just sounds too boring for a blah Tuesday so it became chili nachos. Except I wish there were more of them, and I totally should have gotten an avocado at the grocery store.
Pretty sure events like that are contributing to my lack of inspiration. I’m also certain my mom had moments like this while dad was working and my brother and I just wanted to eat. I wonder now if those were the days we ate shells and tomato juice or pancakes (a takeaway from her childhood) for dinner.
One recent dinner that did not disappoint and I keep going back to- chicken and biscuit stoup. I will absolutely be making it again before the 80 degree temps return. It makes me almost jealous of those of you with a few more months of chilly weather ahead.
Chicken and Biscuit Stoup
- 1 bag frozen mirepoix (finely diced carrots, celery and onion)
- 3 garlic cloves smashed and minced
- 2 large chicken breasts, diced or shredded*
- 8 cups liquid- I used a combination of water, low sodium chicken broth and a touch of white wine.
- 2 bay leaves
- 1 tablespoon dry Italian seasoning herb blend
- Salt & pepper to taste
- 3 tablespoons corn starch plus 4 tablespoons water mixed to form slurry
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons dried Italian herb mix
- 3 tablespoons cold unsalted butter
- 1/2-3/4 cup cold low fat buttermilk
- In large Dutch oven over medium heat saute mirepoix and garlic in olive oil until onions are translucent.
- Add liquid, salt, pepper and herbs. Stir well and bring to a boil. Reduce heat and let simmer. If poaching chicken add now and let chicken simmer for about 15 minutes or until chicken is cooked through (165 degrees). If using precooked chicken simmer for 10 minutes
- Remove poached chicken from pan and shred or dice. Add slurry and stir well. Return chicken to Dutch oven.
- Make dumplings: In a medium bowl stir flour, salt, herbs and baking soda. Cut in butter then gradually add liquid until batter forms.
- Portion dumplings using tablespoon or disher and drop into soup. Cover soup and allow dumplings and soup to simmer gently for 5-7 minutes until dumplings are cooked through.
*If you are using precooked chicken simply dice or shred into bite-sized pieces. You could also poach the chicken in the soup broth if you have a bit more time on your hands which is what I did.
**chili nachos are never a bad back up plan, even without avocado 🥑🥑🥑