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Ryan Callahan

Supporter: Breast Cancer

34 Year Old Male

St. Louis, MO

Get and/or give support


2013

Breast Cancer

Stage: I


chef-ryan-callahan's picture

Ryan Callahan

Supporter: Breast Cancer

34 Year Old Male

St. Louis, MO

Get and/or give support


2013

Breast Cancer

Stage: I


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I am a Supporter

Chef Ryan Callahan is the founder of Cooking for Chemo, and author of the books: Cooking for Chemo ...and After! and Cooking for Kids With Cancer. He is also a 2016 Gourmand Award Winning author and chef. Chef Ryan's first how-to-cook cookbook, Cooking for Chemo ...and After!,... [Read More]


Treatment Information 

Stage of Treatment

N/A

Treatment Types:

N/A

Hospital:

N/A

Side Effect:

Appetite Loss

Chemobrain

Nausea & Vomitting


Discussions (1)

Jul

09th

2015


IHC Blog Posts (13)



Chicken and Dumplings Chemotherapy Friendly Recipe

September 3rd, 2015

This is a recipe from my book Cooking for Chemo. As we head into fall and soon there after winter, this recipe will not only be able to help you eat but also keep your belly warm as well! Enjoy :)

Super Simple Chicken and Dumplings Chemotherapy Friendly Recipe
Ease of Preparation: Beginner

Dish Description:
Chicken and dumplings is the Southern equivalent to chicken noodle soup. When you are sick or you do not feel good, nothing else will do. And nobody will ever make it better than your mom or grandma. But here is how I made it for my mom when she went through chemotherapy.

Tasting Guidelines:
This dish should taste savory and aromatic.
The weight of this dish is medium but can be balanced with vinegar.
The texture of this dish is soft.
This dish is good for people with low to moderate treatment side effects.
This dish gives an emotional response of a full belly and home cooked love.
This dish is best categorized as southern American.

Ingredients:
2 lbs. chicken, shredded (breasts or thighs depending on preference)
1 pack frozen dumplings (or you can make from scratch)
1 bag frozen stew vegetables
1 c. cream (optional)
2 c. milk
1 large can chicken stock
1 c. water
1 stick butter
1/2 cup flour

Flavor Balancers:
1/2 tbsp. kosher salt
1/2 tbsp. black pepper
1 tsp. cayenne pepper
1 tbsp. red wine vinegar
2 tbsp. sugar

Aromatics:
2 tsp. rosemary
1 tbsp. bay seasoning
1 tbsp. sage

Recipe Directions:
In a large spaghetti pot, melt butter over medium heat. Add stew vegetables and cook until tender. Stir in flour to absorb extra butter. Mix in additional ingredients and seasonings, except dumplings. Allow to simmer 5 minutes to check seasoning levels. When proper seasoning levels have been reached, break and add frozen dumplings, slowly mixing to avoid sticking. Transfer to a slow cooker, and set on low heat and allow to work until dumplings begin to fall apart, about 2 hours. Change to the warm setting to avoid burning. Serve with cheddar cheese.

Chef Tips:
The key that made my mom go back for seconds and thirds was adding the red wine vinegar to remove the weight from the dish. There are two forms of chicken and dumplings. The thin version that is similar to chicken noodle soup and the heavier cream sauce version that I have here.

Click here to get this recipe and more easy chemotherapy recipes!

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