Chicken and Dumplings

If I ever have to request a last meal as an involuntary resident of Huntsville, Texas, it will be this: Momma's Chicken and Dumplings. When growing up, this was the 2nd best thing about winter, besides Christmas break.

I don't like restaurant chicken and dumplings, because, well, this one is so good I'm basically spoiled. It's so simple and delicious.

Chicken and Dumplings

2-3 cups water
1/4-1/2 table spoon salt
dash marjoram
1 bay leaf
a dash or two of pepper
1 chicken breast
1 potato, cubed/cut
1/2 cup to 1 cup carrots
1 stalk of celery, cut
1/3 cup onions, cut in large chunks
3-4 canned biscuits
(The smallest can of biscuits I have found has 5 in it. I can't eat all five and I don't think they'll keep very well. If you want to bake them and save them, more power to you. I think I'm going to chunk them. I know its wasteful....the kids in ethiopia wouldn't get them before they went bad anyways...)

Ok...

1. Boil the water. Add the chicken breast, the marjoram, bay leaf, salt and pepper. Let this boil until the chicken is cooked.
2. Once the chicken is cooked, remove it from the stock and cut it into bite-sized pieces. Add it back to the stock and add your potatoes and carrots. Let this all cook together until the veggies start to become tender.
3. Add the celery and onions and boil until they start to get tender, too.
4. Add the raw biscuits and cover. Cook until the biscuits rise and have cooked. It'll take about 5 minutes or so. They'll still be kind of gooey, but definitely a good gooey!

Now, just as a warning. If you don't let it cool, you'll burn your face off. This has been boiling for like 45 minutes. Don't be a fool, let your food cool!

Happy Cooking!

Amy