Molly’s mom recently asked me if I’d ever made homemade chicken and dumplings. I had to think about it for a minute, but the answer was, “No, but I should.”

So, I did a little recipe research in my old-time church and family cookbooks and didn’t really find a particular guideline to follow. That’s when I did what I most like to do: I came up with my own.

I wanted to make the dish as simply as possible, so I tried to limit my ingredients. That’s often a goal when I’m inventing my own version of something.

Here’s what we decided to include:

• 1-2 cups of chicken (You can use fresh or leftover boiled, baked or rotisserie chicken or canned chicken. We used a 12-ounce can for this recipe.)
• 2 cans chicken broth (These are about 14 ounces each, or you can use one larger carton, or best yet your broth from cooking your own chicken.)
• 1 recipe of biscuits (Here’s ours I used if you’d like to try it. We loved the dumplings the dough made. Be sure to make a biscuit dough you can roll out.)

Here’s what you do:

1. In a large pot, add your chicken and broth and set your burner to medium-high heat to bring to a boil.

2. Make your recipe of biscuits. Flour a surface and roll out the dough to about a half-inch thick.

3. Take a knife and cut your dough into strips, about an inch wide and an inch or two long.

4. Once your chicken broth mixture is rolling at a boil, drop your dumpling dough in piece by piece. You can add as many or as few as you want.

5. Reduce the heat slightly, and allow your dumplings to cook in the hot chicken broth for about 10 to 15 minutes. You’ll know they’re done when they start to thicken the broth mixture slightly. Don’t worry about the dumplings breaking into pieces. They should taste great no matter their size.

There’s nothing wrong with grocery store or restaurant chicken and dumplings, but this homemade recipe turned out well enough that Molly said she wants me to make these once a week.

We first ate these chicken and dumplings when we were under the weather, which meant they were a welcome dose of warmth and heartiness. The dumplings were plentiful and soft, well flavored by the chicken and broth.

Like all our #FoodieScore recipes, there’s a lot of flexibility with this one. Try it out, and let us know what you think!