Our good friend Peggy had a really bad medical experience earlier in the week and since she doesn’t much cook, Bev wanted to take her some serious comfort food, so she made potato soup and chicken and dumplings.
I’d post recipes, but she doesn’t use any. For her soup she cooks potatoes in water then adds milk and a milk/ flour mix for thickening, butter, Tiger Seasoning and S&P. Rather than more ingredients in the soup, which I would do, she adds it via garnishes of shredded cheese, crispy chopped bacon, and chopped green onion.
She made enough for us to have for lunch and I have to admit, her way is very good and the extras can be added or deleted for when you have a bad cold and just want the soup.
She made the chicken and dumplings by pressure cooking two Dolly breasts – those big chicken breasts usually found on sale in the markets – after covering them with chicken broth. She removed, cooled, deboned, and chopped the meat. She added more chicken broth to get the amount she wanted, brought it to a boil, and added the chicken and drop dumplings made from baking mix (Pioneer) to which she’d added chopped fresh parsley. She adjusted the seasonings, added chopped parsley and of course I had to sample some for quality control.
They were delicious as always and while I like both kinds, we prefer the lightness of the drop dumplings vs. the rolled and cut ones.
When we delivered them, Peggy was very pleased to have the soup then discovered the second dish and said “wow, chicken and dumplings are one of my favorite things to eat.”