Wednesday, February 3, 2016

Chicken & Dumplings

Chicken & Dumplings
  • 1 whole home-grown (or store-bought) roast chicken (about 2 lbs)
  • 2 tbs veg. oil
  • 7 oz chopped onion
  • 6 cans (14 oz) low-sodium chicken broth (Or your own homemade stock)
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 14 oz pre-cut carrots sticks, chooped
  • 14 oz pre-cut celery sticks, chopped
  • 1 roll (16.2) golden buttermilk biscuit dough
  • 1 can (10.5 oz condensed chicken gravy
  1. roast chicken, allow to cool and then shred. set aside.
  2. Add vegetable oil to a small skillet, add chopped onions and saute until soft.
  3. In a large pot (or dutch oven) add the broth, poultry seasonings, salr, pepper, carrots, celery and onions.
  4. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes or until veggies are softened. Add the shredded chicken.. allow to simmer while making the dumplings.
  5. Open the can of biscuits, on a floured surface roll out each biscuit to a ¼ inch thickness. Cut each biscuit into 4 equal pieces.
  6. Skim the surface and remove any scum that has risen to the top.
  7. Stir in gravy.
  8. Keep the soup simmering over low heat. Stir in the dumplings, adding only a few at a time.
  9. When all the dumplings have been added, cover and allow to cook for 10 minutes before serving.
* Recipe courtesy of Sandra Lee

Recipe & Image the courtesy of Sandra Lee and the I saw her make this on her tv show, “Semi-homemade “, and downloaded the recipe.

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