Chicken & Dumplings
Ingredients
- 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
Instructions
- roast chicken, allow to cool and then shred. set aside.
- Add vegetable oil to a small skillet, add chopped onions and saute until soft.
- In a large pot (or dutch oven) add the broth, poultry seasonings, salr, pepper, carrots, celery and onions.
- 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.
- 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.
- Skim the surface and remove any scum that has risen to the top.
- Stir in gravy.
- Keep the soup simmering over low heat. Stir in the dumplings, adding only a few at a time.
- When all the dumplings have been added, cover and allow to cook for 10 minutes before serving.
Notes
* Recipe courtesy of Sandra Lee
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