Quicker Chicken and Dumplings (speedier version) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This faster version of traditional chicken and dumplings uses canned broth. It is ready to eat in about a third of the time, thanks to chicken breasts and purchased biscuit mix.—Edna Hoffman, Hebron, Indiana Ingredients:
4 cups chicken broth |
1/2 cup sliced celery |
1/2 cup sliced carrots |
1 bay leaf |
1-1/2 teaspoons dried parsley flakes, divided |
2 cups biscuit/baking mix |
1/4 teaspoon dried thyme |
dash ground nutmeg |
2/3 cup milk |
3 cups cubed cooked chicken breast |
Directions:
1. In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil.
2. For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer.
3. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings. Yield: 4 servings.
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