Ham + dumplings = bowl of comfort

My mother’s chicken and dumplings is one of my favorite comfort foods. Fluffy, cloud-like dumplings atop a simple broth with bits of shredded chicken and seasoned with plenty of black pepper.

The recipe is unbelievably simple:

Bring several cups of chicken broth, a can of condensed cream of chicken soup and some shredded chicken to a boil and drop in spoonfuls of soft, sticky Bisquick dumpling dough made with chicken broth. Cook uncovered for 10 minutes, then cover and cook 10 minutes more.

That’s it. If you feel inclined, saute some sliced carrot and celery in a little butter in the pot before adding the broth. Or not. It’s delicious either way.

This recipe is a riff on that one, but using ham instead of chicken. It’s a wonderful way to use up leftover holiday ham.

I usually avoid telling cooks whether to use unsalted or regular broth (or butter for that matter), as I believe most cooks know what suites their taste, but in this case using reduced sodium or unsalted broth is important. Because the ham is so salty, using regular broth could result in a soup that is so salty it is unpalatable.

Ham and Dumplings

1 tablespoon butter 1 carrot, thinly sliced

1 rib celery, thinly sliced 6 cups unsalted or lesssodium chicken broth, divided use

1 (10 ¾-ounce) can cream of

chicken soup

1 ½ to 2 cups diced cooked

ham

2 cups baking mix, such as

Bisquick

Salt and ground black pepper,

to taste

Minced parsley, for garnish,

optional

In a very large pot with a tight fitting lid, melt butter over medium high heat. Add the carrot and celery and cook, stirring until vegetables are beginning to soften. Add 5

1 /3 cups of the chicken broth, the cream of chicken soup and diced ham, whisking to combine. Bring to a boil.

In a medium bowl, stir together the baking mix and remaining 2/3 cup chicken broth to form a very soft and sticky dough. Drop dough by spoonfuls into boiling broth. Reduce heat to a strong simmer and cook, uncovered, for 10 minutes; cover and cook 10 minutes more.

Season to taste with salt and black pepper. Garnish with parsley, if desired.

Makes about 4 servings.

Arkansas Democrat-Gazette/KELLY BRANT Ham and Dumplings