Due to their being a tie for the main dish in the October recipe voting, I had to cook them both. Here is your second delicious winner. Enjoy!
Ingredients: 8-10 Chicken Tenderloins Chopped (can also use 4 Chicken Breasts)
2 Tbsp Butter (or Olive Oil)
6 Cups Chicken Stock
3 Celery Stalks (Chopped)
3 Carrots (Peeled & Chopped)
1/2 Cup Heavy Cream
1/3 Cup Flour
Seasoning (Thyme, Oregano, Parsley, Crushed Rosemary, Garlic Powder)
Dumplings:
2/3 Cup Milk
2 Cup Bisquick Mix
Directions:
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 seasonings to a frying pan |
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| Add the chicken stock, celery and carrots to a pot |
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| Add the chicken and continue to cook |
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| Add the remaining ingredients |
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| Combine the milk and bisquick until sticky |
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| Drop blobs of the dumpling mixture into the chicken soup and top with garlic powder |
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| Simmer for 5 minutes |
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| Serve & Enjoy! |
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