Tuesday, January 21, 2014

Chicken & Dumplings

Such a delicious Winter meal when the cold is coming in and you aren't feeling at the top of your game.  I prefer this to Chicken Noodle Soup when I am wanting to eat something that is wholesome and creamy and still has the broth and chicken to make you feel better.  Enjoy!

4 Chicken Breasts (Chopped)
2 Tbsp Butter 
6 Cups Chicken Stock
3 Celery Stalks (Chopped)
5 Carrots (Peeled & Chopped)
1/2 Cup Heavy Cream
1/3 Cup Flour
Seasoning (Alpine Touch, Thyme, Oregano, Parsley, Crushed Rosemary, Garlic Powder)
2/3 Cup Milk
2 Cups Bisquick Mix

Add the chicken, butter and seasonings to a frying pan and cook on medium-high heat until thoroughly browned.  
Add the chicken stock, celery and carrots to a pot and bring to a boil.  Boil until the chicken is done and then add the chicken.  Cook for 10 minutes on medium heat.  Add the cream and flour and cook on low-medium heat for another 10 minutes to thicken.  Turn to simmer.
Combine the milk and Bisquick mix in a bowl until sticky.  Using a spoon or your hands drop small sized blobs (they expand once the liquid gets into them) until the mixture is gone.  Sprinkle some garlic powder on top, cover the pot and simmer for another 5 minutes.  Serve and enjoy!
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Add the chicken, butter and seasoning to a skillet
Add veggies and broth to a large pan, and continue cooking the chicken
Add the chicken to the broth
Add the flour and cream to the broth
Mix together your dumpling dough in a separate bowl
Add the dumplings to the soup and top with garlic powder
Serve & Enjoy!

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