Chicken and Dumplings With Broth |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Clipping from unknown magazine. Ingredients:
4 carrots, cut into 1/2 inch pieces |
3 medium size onions, cut into eighths |
2 tablespoons butter |
3 tablespoons all-purpose flour |
2 (14 1/2 ounce) cans chicken broth |
1 lb chicken cutlet, cut into 1 inch pieces |
2 tablespoons finely grated carrots |
1/2 teaspoon thyme, crumbled |
1/2 teaspoon marjoram, crumbled |
1/8 teaspoon pepper |
1 (7 1/2 ounce) package refrigerated biscuits |
1/4 cup half-and-half |
1 tablespoon chopped parsley |
Directions:
1. Saute carrot pieces and onion in medium size saucepan in butter for 3 minutes or until onion begins to soften. Sprinkle vegetables with flour. Stir to combine and cook 1 minute.
2. Stir in broth, chicken, grated carrot, thyme , marjoram and pepper until smooth. Bring to boiling. Lower heat; simmer 5 minutes until thickened.
3. Slice biscuits in half. Drop on top of broth. Simmer, uncovered, 10 minutes. Then simmer another 10 minures, tightly covered.
4. Remove from heat. Move dumplings to one side. Drizzle half and half into saucepan along side; stir to mix. Spoon chicken and broth into bowls. Top with dumplings and parsley.
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