Classic Chicken & Dumplings

Recipe inspired by the book “Still I Rise” by Maya Angelou

Pretty women wonder where my secret lies.
I’m not cute or built to suit a fashion model’s size   
But when I start to tell them,
They think I’m telling lies.
I say,
It’s in the reach of my arms,
The span of my hips,   
The stride of my step,   
The curl of my lips.   
I’m a woman
Phenomenally.
Phenomenal woman,   
That’s me.
 
I walk into a room
Just as cool as you please,   
And to a man,
The fellows stand or
Fall down on their knees.   
Then they swarm around me,
A hive of honey bees.   
I say,
It’s the fire in my eyes,   
And the flash of my teeth,   
The swing in my waist,   
And the joy in my feet.   
I’m a woman
Phenomenally.
 
Phenomenal woman,
That’s me.
 
Men themselves have wondered   
What they see in me.
They try so much
But they can’t touch
My inner mystery.
When I try to show them,   
They say they still can’t see.   
I say,
It’s in the arch of my back,   
The sun of my smile,
The ride of my breasts,
The grace of my style.
I’m a woman
Phenomenally.
Phenomenal woman,
That’s me.
 
Now you understand
Just why my head’s not bowed.   
I don’t shout or jump about
Or have to talk real loud.   
When you see me passing,
It ought to make you proud.
I say,
It’s in the click of my heels,   
The bend of my hair,   
the palm of my hand,   
The need for my care.   
’Cause I’m a woman
Phenomenally.
Phenomenal woman,
That’s me.
– Maya Angelou
Classic Chicken and Dumpling Soup by Let's Taco Bout It Blog
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Classic Chicken & Dumpling Soup

Course Lunch, Main Course, Soup
Cuisine American
Keyword Still I Rise
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people

Ingredients

  • 2 quarts water
  • 1 small whole chicken giblets removed and quartered
  • 2 ½ tsp salt
  • ½ lb carrots sliced
  • 2 cups biscuit mix see below
  • ½ tsp granulated garlic
  • ⅔ cups milk
  • 1 tbsp parsley roughly chopped

Biscuit Mix

  • 4 cups All Purpose Flour
  • 1 cup whole wheat flour
  • 1 cup nonfat dry milk powder or buttermilk powder
  • ¼ cup baking powder
  • ½ tbsp salt
  • ¼ tbsp cream of tartar
  • 1 ¼ cups vegetable shortening

Instructions

  1. Bring the water, whole chicken, and salt to a low boil in a large stock pot.

  2. Back heat down to medium and allow to simmer for 2-3 hours (you can go longer if you want).

  3. Fish out the chicken quarters and skim any large pieces of scum from the broth. Allow the chicken to cool to room temperature and shred the meat.

  4. Add the carrots to the broth and allow to simmer for 10-15 minutes.

  5. In a medium bowl, mix the biscuit mix, granulated garlic and milk into a loose dough.

  6. Use 2 spoons to ball up the biscuit dumplings into 1 1/2 inch balls and add to the broth.

  7. Allow dumplings to gently simmer for 4 minutes then flip over and allow to cook for another 4-5 minutes.

  8. Add the shredded chicken and parsley and serve.

Biscuit Mix Instructions

  1. In a large bowl, sift together the dry ingredients. With pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.

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