Southwest Chicken and Dumplings

Chicken and dumplings are a Southern staple. My grandfather grew up on a farm in Mississippi- he rode a horse to school, if that tells you a little about his life back then- and he was raised on chicken and dumplings. His chickens were super fresh- pulled right out of the coop- not much fresher than that, right? This is comfort food. So, how do I add a little Southwest kick? I added some flavor and spice to the dumpling dough, and some chilies and tomatoes to the sauce. This isn’t too spicy and has really nice flavor. Enjoy!


Southwest Chicken and Dumplings
2 cups flour
1 tsp salt
1 tsp cumin
¾ cup salt water
1 ½ lbs. chicken breasts, cut in bite size pieces
3 stalks celery, chopped
1 large onion, chopped
2 tsp. chopped garlic
2 bay leaves
2 tsp granulated chicken bouillon
½ tsp. salt
½ tsp. pepper
1 quart water
1 can cream of chicken soup
1 (4 oz.) can green chilies
1 can Rotel tomatoes

In a large bowl, combine flour, cumin and salt. Sprinkle a small amount of water into center of flour. Work mixture with fingers from center of bowl to the sides, adding small amounts of water. Knead dough and form into a ball. On a floured surface, roll dough to 1/8 inch thickness (will be firm). Cut into 2x1 inch strips.

In a large pot, combine chicken and next 8 ingredients; bring to a boil. Reduce heat and simmer 10-12 minutes, until chicken is done. Stir in soup, chilies and tomatoes until blended; bring to a boil. Reduce heat and drop in dumplings, one at a time, into simmering soup and cook 6-8 minutes, or until they are tender and floating. (Do not stir.) Remove bay leaves.