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Chicken-N-Dumplings Ministry

Well, today is a first for me. I’m going to share with you one of my family’s favorite recipes. Now, this is not the go-to-blog for foodies obviously, but recently I’ve had a few requests for this recipe and that brought to mind a practical aspect of Titus 2 ministry that I thought might be good to talk about today.

[box]Older women likewise are to be reverent in their behavior, not malicious gossips nor enslaved to much wine, teaching what is good, so that they may encourage the young women to love their husbands, to love their children, to be sensible, pure, workers at home, kind, being subject to their own husbands, so that the word of God will not be dishonored. (Titus 2:3–5)[/box]

There is a ton of good stuff in this passage, but today’s post is not for dissecting this rich chunk of Scripture. Today, I’m going to share with you one practical way we can “teach what is good.” Teaching what is good can cover a multitude of topics. It’s not just giving out theology lessons or doing a Bible study with younger women. It can be something as simple as training young women how to care for their family with a home-made meal.

When someone in our family is sick, or when someone in our church family brings home a new little one, or is recovering from surgery, I like to love on them by taking a big pot of chicken and dumplings to their home. I think that’s just one small aspect of ministry in the body of Christ.

Now that we’ve entered the season of cold nights and early sunsets, you might want to try this comfort-food-meal. Or perhaps you have a friend who could use a pot of this today.

Note: this is NOT a gluten-free recipe! (Before I was diagnosed with Celiac disease, this was one of my favorite meals, and there are probably some great g-free adaptations to this out there, but I haven’t tried any yet.)

What You Need:

*        Boneless, skinless, chicken breast strips (or just use a chicken!)

*        Chicken Cooking Stock (Swanson’s or Kitchen Basics for example)

*        2 cans of butter-flavored “Grand” size canned biscuits

*        Chopped carrots, celery, and onion (all optional)

*        Seasonings (salt, pepper, paprika, seasoning salt blend like Tony Chachere’s)

*        2 Tablespoons flour

*        Plan for about 45 minutes prep time

Season the chicken breast strips with seasonings. (I use 2 packages of strips.) Place a small amount of cooking oil in the bottom of large soup pot and add strips when oil is warm. Brown strips on medium high heat.

When browned, add chicken cooking stock and enough water for the pot to be at least ¾ full. Cook on medium low for 15 minutes while chopping up vegetables.

Remove chicken strips and set aside until time to put them back in the pot.

Add to liquid in pot:

1 Tablespoon Salt

1 Tablespoon Pepper

1 Teaspoon Paprika

½ Tablespoon Seasoning Blend (Tony Chachere’s)

Add chopped vegetables to pot and bring to boil. Cook until veggies are done (about 10 minutes).

At this point, taste the broth to see if you need to add any additional seasonings. (Warning: I made up these measurements, I actually do this in my hand, so I’m guessing this is the amount of spices I use.)

Cut raw biscuits into quarters. Drop one at a time into pot (liquid should be on a low boil).

Cook until dough appears done (about 10 minutes). Watch pot carefully, liquid can quickly boil over, lower the temperature if necessary. When dumplings are cooked, add chicken strips (they don’t need to be boiled or they will be tough, this is why they are removed in the first stage of cooking).

Thicken the broth: take 2 Tablespoons of flour and place in a small jar (large baby-food jar is a good container for this or use an empty jelly jar). Fill the jar ¾ full of water and close lid tightly. Shake the jar until the flour is completely dissolved. Slowly add this liquid to the chicken and dumpling mixture. Allow to cook on low heat, low bubbling, for at least 10 minutes to thoroughly cook the flour. STIR FREQUENTLY or the mixture will stick to bottom of the pot and will scorch—and this can RUIN the taste of your chicken-n-dumplings.

Add a salad and you’ve got a meal! Or just eat this as a meal by itself. It’s a treat on really chilly days!

Now it’s your turn. What is one of your favorite recipes for cold winter days?

3 Comments

  • Darcie

    Awesome recipe that i will definitely have to try. When i was in the Netherlands, i learned about hutspot which is pretty much vegtables mashed with potatoes and a serving of meat. You can make a single serving or a family feast. There are countless combinations, but here my 2 favorites. I love the combination of 2-3 potatoes, 2-3 carrots (not baby), 1-2 cloves garlic, and a little onion. I normally throw in crockpot, then when done, smash togethor with butter, salt, pepper. I usually serve with some sort of smoked sausage. The other combination, is potatoes mashed with wilted spinach, roasted garlic, melted butter, and ALOT of crispy bacon. We dont get too many winter days in FL, but when we do, i usually resort to these yummy meals.

  • Kimberly Wagner

    Thank you for sharing these, Darcie!

    I look forward to trying this. I’ve never heard of “hutspot” before, but it sounds like a delicious “comfort” food!

    Enjoy your warm winter season!

    Blessings, friend