It’s been awhile since I’ve done a recipe on this blog.
And boy, I had a craving.
The kind of craving where it doesn’t matter what you’re doing, you just have to drop everything and go to the store.
Yes, I had a craving for chicken and dumplings. Not just any kind of chicken and dumplings, cheesy chicken and dumplings.
I found a great recipe on Pioneer Woman’s blog. But, see, I had different ingredients and I had to add cheese. I love cheese, people.
Using Pioneer Woman’s recipe as a base, I totally adapted it, changed it and made it into my own recipe.
See, I’ve been experimenting by not following recipes and inventing my own.
It’s been real fun.
I encourage you to try it. In fact, if you try to follow my recipe here, you’re going to have to understand that the ingredients are ALL estimations.
My mom is an epic cook and I mean to tell you, I don’t think the woman has EVER followed a recipe in her life. She adds a little bit of this and a little bit of that and she makes these heavenly creations that I’d be lucky to re-create.
So, that is my own goal: add a little bit of this and a little bit of that.
Don’t be scared. I have plenty of photos. Taste it as you go along and use the estimations.
For reference, here’s ABOUT what you’ll need:
- 1 lb. boneless, skinless chicken breast
- plenty of coarse sea salt
- cracked peppercorn
- About 2 cups flour, divided
- 1/2 – 1 cup olive oil
- 1 tbsp butter
- 4 carrots, coarsely chopped
- 4 small stalks celery, coarsely chopped
- 1/2 sweet onion, coarsely chopped
- 1 tbsp rubbed sage
- 1 tsp turmeric
- 1/2 pkg (4 oz.) cream cheese, softened
- 1/4 cup apple cider vinegar
- 1 pint half and half
- 1/2 – 1 cup mozzarella cheese, grated
You cook all this in one pot, pretty much, but it takes a LONG TIME: plan for about 2 hours from start to finish for this soup. But, that’s okay, you DON’T have to make anything to go with it if you don’t want to: it’s got everything. There’s meat, dairy, veggies, and carbohydrates.
Now, follow along.