Chicken & Dumplings


8 cups chicken broth (or stock)
1 onion, cut into quarters
4 garlic cloves, smashed
Fresh Rosemary, Thyme & bay leaf wrapped together with a string
2-3 teaspoons salt
2-3 teaspoons pepper
1 rotisserie chicken, deboned & cut up (skin removed)
2 cups Bisquick
2/3 – 3/4 cups whole milk
2 teaspoons salt
1 teaspoon pepper
In a large stock pot bring chicken broth, quartered onion, smashed garlic cloves, herbs, and 2 teaspoons of salt & pepper to a boil
Cover reduce heat to a simmer and let cook for 1 hour (or use your own homemade chicken stock and just bring to a low boil)
Remove onion, garlic and herbs
Add in cut up chicken after 1 hour and let simmer while you make the dumplings
In a medium bowl stir together bisquick, milk salt & pepper until just combined
On a floured surface roll out dough until about 1/4 inch thick
Using a sharp knife cut into strips about 2 inch’s wide and 3 inch’s long
Let rest for 5-10 minutes while brining stock to a boil
Gently drop dumplings into stock, moving dumplings around as needed to make room
Cook uncovered for 10 minutes, and then cover and cook another 10 minutes or until dumplings are firm enough to your liking
Serve immediately with mashed potatoes or your favorite side
You can add in veggies, such as carrots, celery and peas and leave in the stock when you add in the dumplings

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