An Irish Recipe: Chicken & Dumplings

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Irish/Mexican

      I am half Irish and half Mexican.  My mother’s parents (being my grandparents) came from Ireland and my father came from Jalisco Mexico.  I remember my mother loved potatoes.  She had many Irish characteristics and this love of potatoes was just one of them.  Basically this chicken and dumplings recipe is one of many that include potatoes.

Ingredients:

2 chicken breasts; 3 cups of water; 2 (10 oz) cans of condensed cream of chicken soup; 4 large potatoes chopped; 2 small onions chopped; 5 shaved & sliced carrots; 2 stalks of celery chopped; a dash of salt; a dash of pepper; & ready mix biscuit (an easy touch).

In a large pot combine chicken, water, condensed soup, onions, celery, salt and pepper.  Cover and simmer for 1 and 1/2 hours. Add potatoes and carrots, simmer for another 30 minutes.  Uncover and shred chicken. 

*In a bowl mix about a half a cup of ready biscuit mix and 2 tablespoons of water together until you get a doughy mixture.

After shredding the chicken, drop the doughy mixture into the pot by tablespoons, cover and simmer for an addition 10 minutes.  Now uncover, flip the dumplings and simmer for the last 10 minutes.  Set aside and cool for about 15 minutes.