Monday, March 3, 2008

Chicken & Dumplings

I often cheat with this recipe and pick up a roaster chicken at the store. It seems to save me a ton of time.

54 0z Chicken Broth
3/4 C Water
2 Bay Leaves
1 1/2 tsp Thyme
1/2 tsp Salt
1 Large Chicken Breast
2-3 Potatoes
3-4 Carrots

2 C Bisquick
2/3 C Milk

Combine broth, water, thyme, salt, bay leaves. Simmer while you chop up carrots and potatoes. Add vegetables. Cook up the chicken, and add to soup when done.

Mix Bisquick and milk and drop by spoonfuls into boiling soup. Reduce heat to medium.
Cook uncovered 10 min. Cover and cook 10 more minutes. Remove from heat immediately.

Additional note: If you like dense dumplings you should make sure the dough is well mixed and moist and drop small spoonfuls of dough into boiling soup. If you like fluffy dumplings you should keep the dough less-mixed and a little dry looking and add as larger spoonfuls to soup.

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