It is that time of year again...the weather starts to get cold and the season of soups and stews and a yummy pot of Chicken and Dumplings is here!
For most of us the season of comfort food is awesome! But for our little quirky kids soups and stews and other comfort foods can cause a lot of stress.
My two little quirky kids have different types of sensory issues with food. Ben, my youngest, is very hypo sensitive, so he really enjoys soups and stews. Chicken and Dumplings are one of his favorite and will take it any way he can get it!
Logan on the other hand is very hyper sensitive and the modifications in this recipe are for him.
Note: This is the short cut method of chicken and dumplings. I have the super great time intensive recipe from my grandmother also, but for us Chaotic mommies this is the way to go!
Step 1: Fill a stock pot with the desired amount of water. I recommend around 1/2 full, but it can be adjusted to how many you are feeding. Bring this to boil.
Step 2: Cube the chicken breast and allow to cook in the pot. I usually throw in the bouillon cubes in to add flavor to the broth and the chicken. (most recipes call for chicken stock, I use cubes because I can keep them all the time and I don't have left over stock).
Here is where the modification comes for Logan. After the chicken cooks, I pull out a portion of the cooked chicken. I set it aside to cool.
Callie Metler-Smith is the owner of Clear Fork Media Group in Stamford, Texas. She has owned the Stamford American since 2009 and Clear Fork Publishing since 2014. When not working on her corner of the Stamford Square, she is spending time with her husband, Philip, two sons, Logan and Ben, and her niece, Sadey.