One of my most favorite comfort meals is a spin on chicken soup
Curry Chick Chick - While the name doesn't mean anything to you, it also has a special place in my heart, that warms me.
While I make this quick in one pot, at the end of the day... it is easily adapted for the crockpot.
Dice and add to the the bottom of your large pot:
small amount of butter or EVOO
1 celery (save the tops to add to the serving bowl)
add a small amount of salt and pepper to help them wilt down.
1-2 cloves garlic diced (roasted garlic is awesome if you would rather it be sweeter)
When these begin to wilt and soften
Add diced chicken, brown meat to seal flavor.
(You can speed up the cooking time by using precooked chicken, leftovers or even browning the meat while your veggies are starting.)
Once meat is brown slowly add 1 cup chicken stock and scrap bottom of pot to combine all the flavor on the bottom.
Add 1 can cream of chicken soup (condensed)
Add stock (or water) to loosen more if needed.
Reduce heat and let simmer. Just before you drop in your dumplings add a very generous amount of Curry Powder... its sweet not spicy and I do a big palm full
Ginger Powder- just a 1/2 teaspoon or so, it adds just a bit of "mmm what is that?"
Make your dumplings.
1 can Cream of Celery
1 cup flour (I use whole wheat flour, if you use regular you might need an extra 1/2 cup)
Mix - it should be thick and a little sticky, use 2 spoons to drop into your soup.
Allow to cook at a simmer till dumplings are done (typically 15-20 mins)
Chop up some of the inner green leaves from your celery and use to garnish in the bowl.
It just warms your belly and soul!
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