Chicken and dumplings
Serving size: 4
Calories per serving: 459
Ingredients:
Calories per serving: 459
4 cooked and shredded chicken breasts
8 cups water
4 tablespoons Better than Bouillon Roasted Chicken Base
4 tablespoons butter
4 chopped carrots
4 stalks chopped celery
2 small yellow onions finely sliced
1/2 cup flour
1 cup milk
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
DUMPLINGS:
2 cups Original Bisquick®
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2/3 cup milk
Directions:
FOR SOUP:
In a massive bowl, integrate water and Better than Bouillon to make the broth. Put in microwave for three minutes. Remove it and stir well. Set aside.
In a massive pot over medium heat, add carrot, celery, onion and four tbsp butter. Let simmer for 10 minutes, stirring frequently to make certain the onion does not burn.
Add the 1⁄2 cup of flour and stir. Add the broth and boil.
Add shredded chicken, Italian spices, garlic powder, onion powder, salt and milk. Stir well. Stir the temperature to low and allow it mature even as making the dumpling mix.
FOR DUMPLINGS:
In a separate bowl, add the seasonings to Bisquick and lightly stir to integrate.
Add the milk to the Bisquick® and lightly stir to contain the liquid. Don’t over stir. Let the combination relax for 1-2 minutes.*
Drop dumpling dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer. Depending on where you live, you may need to add more liquid.
*Tip: The secret is... DO NOT OVER MIX! and let them set for a few minutes, so they rise.
Makes about 12 dumplings.
In a massive bowl, integrate water and Better than Bouillon to make the broth. Put in microwave for three minutes. Remove it and stir well. Set aside.
In a massive pot over medium heat, add carrot, celery, onion and four tbsp butter. Let simmer for 10 minutes, stirring frequently to make certain the onion does not burn.
Add the 1⁄2 cup of flour and stir. Add the broth and boil.
Add shredded chicken, Italian spices, garlic powder, onion powder, salt and milk. Stir well. Stir the temperature to low and allow it mature even as making the dumpling mix.
FOR DUMPLINGS:
In a separate bowl, add the seasonings to Bisquick and lightly stir to integrate.
Add the milk to the Bisquick® and lightly stir to contain the liquid. Don’t over stir. Let the combination relax for 1-2 minutes.*
Drop dumpling dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer. Depending on where you live, you may need to add more liquid.
*Tip: The secret is... DO NOT OVER MIX! and let them set for a few minutes, so they rise.
Makes about 12 dumplings.