Homemade Chicken and Dumplings
Description
This is probably the best one pot dinner ever! It's a comforting meal like no other with chicken, fresh vegetables and fluffy dumplings in a creamy soupy sauce.
Ingredients
Soup:
8 c. water
4 T. Better than Bouillon Chicken
4 carrots, cut in half lengthwise, diced
4 celery stalks, diced
2 small yellow onions, diced finely
4 T. salted butter
1/2 c. flour
3 - 4 c. rotisserie chicken, shredded (or 2 large chicken breasts, cooked and shredded)
1 t. Italian seasoning
1 t. garlic powder
1 t. onion powder
1 t. salt
1 c. milk
Dumplings:
2 c. Bisquick
1 t. salt
1 t. garlic powder
1 t. Italian seasoning
2/3 c. milk
Directions
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Soup:
In a large bowl, combine water and Better than Bouillon Chicken to make the chicken broth; microwave for 3 minutes. Stir well; set aside.
In a large stock pot over medium heat, add carrots, celery, onion, and butter; stir. Cook for 10 minutes, stirring often so that the onions don’t burn. Add the flour; stir well. Add chicken broth; bring to a boil.
Add shredded chicken, Italian seasoning, garlic and onion powders, salt, and milk; stir well. Turn heat to low; let simmer while making the dumplings mixture.
Dumplings:
In a separate bowl, add the seasonings to the Bisquick; stir.
Drizzle the milk into the Bisquick flour; gently stir to incorporate the liquid. DO NOT OVER-MIX! Allow the batter to rest for 1-2 minutes.
Using a 1 1/2 T. (1 1/2 inch) cookie scoop, gently drop the Bisquick batter in the simmering liquid, leaving space between each dumpling for them to expand in size as they cook. It should make about 8 dumplings. Cover the pot; allow dumplings to simmer on low heat for 15 minutes.
Very carefully turn over each dumpling in the pot, being careful to not break them apart; cook, uncovered, for another 2-3 minutes.
Serve, garnished with a bit of chopped parsley.
8 servings.