Sunday, September 13, 2009

Quicker Chicken 'n' Dumplins

I made this for the girls tonight. I was a bit skeptical, because for a while it did not look good. However, after following the directions (imagine that) it turned out really tasty. I also liked this one in particular because these are all ingredients I keep around. It would be a great second night meal to do with left-over chicken.

6 cups of chicken broth
1 cup of sliced celery
1 cup of sliced carrots
1 bay leaf
1 1/2 teaspoons of dried parsley (divided)

2 cups of biscuit/ baking mix
1/4 teaspoon of dried thyme
dash ground nutmeg
2/3 cup of milk

3 cups of cooked chicken breast (I did not use that much)

  1. In a Dutch oven or kettle, combine the broth, celery, carrots, bay leaf, and 1 teaspoon of parsley. Bring to a boil.
  2. For dumplings, combine the biscuit mix, thyme, and nutmeg in a bowl; stir in milk and remaining parsley just until moistened. Drop the biscuit mix by tablespoon onto the boiling broth. Cook uncovered for 10 minutes; cove rand cook 10 minutes longer.
  3. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat.
  4. Add chicken; heat through. Discard the bay leaf. Spoon the remaining sauce over the dumplings and serve.
*Cook's note: Putting the dumplings in the broth seems really messy, but they stay together pretty well. It ends up looking like a layer of biscuits on top of the broth. However, it works well!

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