Chicken and Dumplings


This delicious dish was one of my favorites my mom made growing up and I still crave it now when I'm not feeling well or it's particularly rainy and cold outside! I love eating the soft dumplings in place of noodles, and especially like how they thicken the broth as well, making it more hearty and flavorful! Mmmm!

Chicken and Dumplings
Serves 4-6

Soup:
2 chicken breasts, cooked and chopped into chunks
6 cups chicken broth
2 cloves garlic
1 medium onion, finely chopped
1 tablespoon olive oil
1 pound baby carrots, washed and peeled
1 tablespoon fresh chopped parsley
salt/ pepper to taste

1. in a pot combine garlic, onion, and oil and saute until soft
2. add broth, cooked chicken, carrots, parsley, and salt and pepper; stirring to combine
3. bring to a boil and then simmer for 15-20 minutes, or until carrots are tender
4. add dumplings below...

Dumplings:
(You can use any drop biscuit recipe you like, but I had Bisquick in the pantry, so I went the quick and easy route this time... )
2 1/2 cups Bisquick mix
2/3 cup milk

1. mix together until a soft dough forms
2. drop by spoonfuls on top of soup and replace the lid
3. check after 5-10 minutes by pulling apart a dumpling and making sure the inside is fully cooked, not doughy at all
4. then ladle into bowls on top of soup and serve immediately! (store any leftover dumplings separate from the soup, so they don't turn mushy!)

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