Quick and Easy Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Got this from a TOH cookbook (Fast Fixes with Mixes, or something like that). This is easy, tastes like it cooked all day, and is really good with leftover turkey, too. Even my 5yo dd LOVES the dumplings. Ingredients:
4 cups chicken broth |
2 bay leaves |
1 teaspoon dried parsley flakes |
1/4 teaspoon dried thyme leaves |
1/2 cup sliced carrot |
1/2 cup sliced celery |
3 cups diced cooked chicken or 3 cups turkey |
2 cups biscuit mix |
1/4 teaspoon dried thyme |
2/3 cup milk |
1 dash nutmeg |
1/2 teaspoon dried parsley flakes |
Directions:
1. In a 5 quart Dutch oven, combine chicken stock, vegetables, and seasonings; bring to a boil.
2. For dumplings, combine biscuit mix and seasonings. Stir in milk just until combined. Drop by tablespoonfuls into boiling broth mixture. Cook uncovered for 10 minutes; cover, and cook 10 minutes longer.
3. With slotted spoon, remove dumplings from broth and keep warm.
4. Bring broth back to a boil and add chicken or turkey. Reduce heat; serve when meat is warmed through. Remove bay leaves.
5. Spoon over dumplings.
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