Cam's Chicken and Dumplings

Before church we decided chicken and dumplings sounded amazing for lunch. So I looked up recipes to get the gist of the meal and put together my own concoction. If you don't try anything that we've posted so far, try this! And...I'm a genius. This shtuff is good! -Cameron

This really was amazing. So good, easy, and filling. This is going in our must have fall/winter recipe rotation.

Gravy/Soup Ingredients:

• 16-20 oz chicken broth (that's 2 to 2.5 cups...how much we put in varies by whether we're using homemade broth and have it saved in 2 cup increments, or if we're using the boxed soup from the store). 
• 1 can Cream of Chicken/Cream of Mushroom soup (I used the Campbell's soup combined can when I made this the first time...in later makes I've done just cream of chicken or just cream of mushroom and all ways turn out yummy)
• 2 large chicken breasts (can use thighs), cut into big bite size chunks
• 1 clove garlic, minced
• 1 medium to large onion, chopped
• 1 scant tsp. celery seed OR 2-3 stalks chopped celery (I didn't have celery on hand the first time but wanted the celery flavor, so I used the celery seed instead)
• 1/4 tsp ground sage
• 1/4 tsp ground thyme
• 1/8-1/4 tsp of cumin
• 1/4 tsp parsley flakes
• 1/4 tsp basil leaves
• 3 1/2 tbs unsalted sweet cream butter 
• 7 small green onions, chopped
• 3 large carrots (quartered coins)
• 1 bell pepper, chopped
• 1 tsp kosher salt
• 2 oz. cream cheese

Dumpling Ingredients: 

• 1 1/2 c. flour
• 1/2 c. yellow cornmeal
• 1 heaping Tablespoon baking powder
• 1 tsp kosher salt
• 1/2 c. half and half
• 1 c. milk 

Directions:

1. Combine broth, soup, chicken chunks, garlic, onion, and spices/herbs (celery seed, sage, thyme, cumin, parsley, and basil)
2. Bring to a boil, then reduce heat and let simmer until chicken is cooked. 
3. Add the butter, vegetables, and salt. 
4. Let simmer while you mix up the dumplings. The dumplings dough/batter will be more runny than dough, but stiffer than brownie batter. Let it sit and it will fluff up a little. 
5. Simmer until vegetables are nearly done (or all the way done if you like your veggies a little more mushy), add the cream cheese and stir until melted into the soup. 
6. Drop dumpling dough by heaping tablespoon (or fork full) onto top of soup.
7. Cover (leaving the lid cracked) and simmer for 15-20 minutes. 
8. Spoon into bowl and devour.