Chicken and Dumplings

It's cold and rainy in Boston and I'm just getting over a cold. That means it's time to talk comfort food.

About a week ago I stumbled upon a recipe for homemade chicken and dumplings on Eat, Live, Run and knew I had to try it. It's a new-to-me comfort food, something perfectly warm and soothing, and, as if that weren't enough, it's so easy! And now I'm hooked.

For all I know this recipe is a truly authentic representation of good 'ole fashioned, southern chicken and dumplings. That being said, I'm not an authentic Southerner, so I feel no remorse in saying the following: I made a few minor changes to the recipe. And when I make it next I'm going to make some more.

I was worried that it would be too plain, and that using 8 cups of store bought chicken stock alone wouldn't end up with a great, homemade flavor. So I started by sautéing some onions before bringing the broth to a boil. That helped. And I added some oregano. Other than that, I was compliant :)

But I missed the vegetables. And then I saw this picture and got soup envy. So next time I think I will start with carrots and celery in addition to my onion, and I might even add some frozen peas. And then, since I've already made an abomination of a southern staple, I think I'll just go ahead and make the dumplings with whole wheat flour.

I hope everyone stayed warm and dry today! The only thing that got me out of my sweatpants and cozy socks was a trip to the grocery store so I could make Ina's Chocolate Cupcakes with Peanut Butter Frosting for my roommate's birthday. Good motivation, huh?