Momma’s Chicken and Dumplings

I absolutely LOVE chicken and dumplings. I feel like it’s one of those warm-you-heart-and-soul meals. At least it always felt that way to me growing up. Now, I know it’s not quite cold enough, and I might be jumping the gun here, but I couldn’t help myself! I had some leftover chicken and I thought this was a great way to use it! My trick for shredding chicken, as I’ve probably told you too many times, is to pop the chicken breasts in a crock pot with water almost covering them. Put some salt, a bay leaf, and some peppercorns in there. Cook them on low for 3 hours and they should be SO tender and ready to shred. Then I use what I need and save the rest for another meal. It’s a good way to make your chicken go a long way. It also mixes up your meals so you don’t have to have leftovers! That technique makes this meal REALLY quick and easy to pull together on a week night!

Time for the soup! I pull out my already shredded chicken and cut up my veggies so I’m ready to go!

Heat 1 Tbsp olive oil in large dutch oven over medium heat. Sauté onion until softened, about 2 minutes. Add carrots, celery, salt, pepper, thyme, and bay leaves. Sauté until vegetables are softened, about 5 minutes. Add 3 cups chicken broth, scraping any brown bits off the bottom of the pan. Add in chicken and peas. In a separate bowl, heat 1 cup chicken stock and slowly whisk in 1/4 cup flour. Pour the flour and broth mixture into the soup (if lumpy, use a sieve to strain the mixture as you pour it in). Bring soup up to a boil and reduce to simmer about 10 minutes, or until broth is thickened. Add salt and pepper to taste.

Meanwhile, prepare the dumpling batter according to package instructions. Here is my warning… I know you’re thinking “Bisquick!?” But honestly, I’ve tried all the homemade buttermilk dumpling recipes and they come out terrible! They taste like sticky gummy wads of dough. The Bisquick is the ONLY thing that has cooked up light and fluffy on the soup. Trust me!

Remove bay leaves. Gently drop spoonfuls of dough onto the soup about 1 inch apart. Cover and simmer for 15 minutes, or until a toothpick inserted into the biscuits comes out clean. Spoon into bowls and enjoy!

Momma’s Chicken and Dumplings

Serves 4

1/2 onion, chopped

2 carrots, diced

2 stalks celery, diced

1/4 tsp thyme

salt

pepper

2 bay leaves

4 cups chicken broth (1 cup reserved)

1/4 cup all purpose flour

1 cup frozen peas, thawed

2 cups cooked chicken, shredded

1- 7.75 oz package Bisquick buttermilk biscuit mix.

For the soup:

Heat 1 Tbsp olive oil in large dutch oven over medium heat. Sauté onion until softened, about 2 minutes. Add carrots, celery, salt, pepper, thyme, and bay leaves. Sauté until vegetables are softened, about 5 minutes. Add 3 cups chicken broth, scraping any brown bits off the bottom of the pan. Add in chicken and peas. In a separate bowl, heat 1 cup chicken stock and slowly whisk in 1/4 cup flour (use a sieve to pour mixture into the soup if it is lumpy). Bring soup up to a boil and reduce to simmer, uncovered, about 10 minutes, or until broth is thickened. Add salt and pepper to taste.

Meanwhile, prepare dumplings according to package instructions.

Remove bay leaves. Gently drop spoonfuls of dough onto the soup about 1 inch apart. Cover and simmer for 15 minutes, or until a toothpick inserted into the biscuits comes out clean. Spoon into bowls and enjoy!

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Comments

  1. Allison says

    Thanks Emily! I am going to have to try this! We are already getting fall weather here in Philly- so I am right there with you craving comfort food! I made chili last weekend so this weekend might just be this!

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