Chicken and Dumplings Recipe
Chicken and Dumplings
By Jen Wieber
Description:
We have our own rotisserie for our BBQ so this is the recipe we ALWAYS have the night after we've had rotisserie chicken with the leftovers. I also like to add vegetables to this in with the chicken and broth near the end so they don't get too overcooked.
Ingredients:
3 Chicken Breasts
1 tsp Black Pepper (sometimes I use less; it gets pretty spicy with the whole tsp)
2 tsp Salt
1 C Milk
2 T Butter
Bisquick
Directions:
1 Add the first three ingredients to 6 cups boiling water and simmer for 20 minutes until chicken is cooked through. (I also add celery and carrots or whatever vegetables I want in it here if you'd like veggies in it.)
2. Meanwhile, make the dumplings (we use bisquick... let dumpling mixture sit during the rest of your preparation. They have a tendency to rise a bit in the bowl, which is exactly what you want.)
3. Remove chicken from water and cut up. Add back to water.
4. Then, add the milk and butter and simmer to a light boil.
5. Drop dumplings by small spoonfuls into the pot. Allow to break apart as they cook as this causes the soup to thicken. Simmer for 10-20 minutes, half covered.
6. Serve! Delicious with a ceasar salad. Enjoy! Note: My favorite wat to prepare this is to buy a Costco's rotisserie chicken for dinner one night and then use the leftover chicken and bones to make the base of this soup. Just add the leftover chicken carcass (without the meat) and let boil until broth is flavored. Then strain the soup and add the chicken in. Then you can continue the recipe at #4. It's quicker, easier, more economical and yummier this way.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
By Jen Wieber
Description:
We have our own rotisserie for our BBQ so this is the recipe we ALWAYS have the night after we've had rotisserie chicken with the leftovers. I also like to add vegetables to this in with the chicken and broth near the end so they don't get too overcooked.
Ingredients:
3 Chicken Breasts
1 tsp Black Pepper (sometimes I use less; it gets pretty spicy with the whole tsp)
2 tsp Salt
1 C Milk
2 T Butter
Bisquick
Directions:
1 Add the first three ingredients to 6 cups boiling water and simmer for 20 minutes until chicken is cooked through. (I also add celery and carrots or whatever vegetables I want in it here if you'd like veggies in it.)
2. Meanwhile, make the dumplings (we use bisquick... let dumpling mixture sit during the rest of your preparation. They have a tendency to rise a bit in the bowl, which is exactly what you want.)
3. Remove chicken from water and cut up. Add back to water.
4. Then, add the milk and butter and simmer to a light boil.
5. Drop dumplings by small spoonfuls into the pot. Allow to break apart as they cook as this causes the soup to thicken. Simmer for 10-20 minutes, half covered.
6. Serve! Delicious with a ceasar salad. Enjoy! Note: My favorite wat to prepare this is to buy a Costco's rotisserie chicken for dinner one night and then use the leftover chicken and bones to make the base of this soup. Just add the leftover chicken carcass (without the meat) and let boil until broth is flavored. Then strain the soup and add the chicken in. Then you can continue the recipe at #4. It's quicker, easier, more economical and yummier this way.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
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