Chicken and Dumplings

28 Dec

I had some celery and carrots that needed to be used up asap, so I searched allrecipes.com for a recipe using these two ingredients. Chicken and dumplings came up, and I thought that sounded perfect for the freezing weather we have had this week. I didn’t find a recipe that suited me on allrecipes, so I googled and came up with one. I knew this recipe would be awesome because it came from a website that I have used in the past. The recipe was a bit time consuming, but it was worth the wait! I have copied her directions, as I followed the recipe to a T, and it was excellent!

Chicken and Dumplings

Source: Brown Eyed Baker

 

Ingredients: 

2 lbs boneless, skinless chicken breasts
2 Tablespoons butter
2 carrots, sliced
2 celery stalks, sliced
1 cup chopped onion (about 1/2 of a large onion)
1 clove garlic, minced
6 cups chicken broth
2 chicken bouillon cubes
1 cup frozen peas
1/4 cup flour

For the dumplings:
2 cups Bisquick
2/3 cup milk

Directions:
1. Place chicken breasts in a pot, cover with water, and boil until fully cooked.

2. While chicken is boiling, melt butter in a large heavy-bottomed pot (I used a 5 qt saute pan). Add the carrots, celery, onion, and garlic to the pan and saute over medium heat, stirring occasionally, until onions are translucent and vegetables are soft. If you see that they are getting too hot, reduce heat to medium low.

3. Add chicken broth and bouillon cubes. Bring to a boil, reduce heat to low, cover and simmer about 30 minutes.

4. At this point you can add a slurry of flour and broth if the mixture is too thin for your likeness. I ended up using approximately 1/4 cup of flour, but would recommend adding 1 Tablespoon at a time until you reach your desired thickness. I find the best method for doing this is to ladle a scoop of broth out of the pot and into a separate cup. In that cup, whisk in the flour until smooth, and then whisk that mixture back into the pot. This keeps large clumps of flour from forming in your pot!

5. When chicken has finished cooking, let it cool long enough to handle. Shred the chicken and add it to the broth and vegetables, along with the peas. Cover and let simmer for an additional 30 minutes.

6. To prepare dumplings, mix together the Bisquick and milk, until a soft dough forms. Drop by rounded tablespoons into the chicken mixture (makes about 16 dumplings – I got exactly this many using my medium scoop from Pampered Chef). Bring to a simmer and cook for 20 minutes, uncovered. Cover and cook for an additional 10 minutes, or until the dumplings are done.

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4 Responses to “Chicken and Dumplings”

  1. donna December 29, 2009 at 10:42 AM #

    I wish I had a bowl of that here where it is about 15 degrees right now, it sounds fabulous!

  2. marybeckm January 3, 2010 at 7:35 AM #

    hey hope you are fine iam going try some of your dishes did you try the rotel chicken if so hope you like them hope you had a nicr christmas

    • thecookingnurse January 3, 2010 at 9:05 AM #

      Hope you are doing ok! I haven’t tried the rotel chicken yet!

  3. Michelle {Brown Eyed Baker} January 3, 2010 at 5:18 PM #

    So glad that you enjoyed this recipe; this cold weather in Pennsylvania makes me want to make it this week!!

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