Let me preface by stating tonight I didn't have any celery and added carrots instead. I made my own chicken stock from this recipe from last night's roasted chicken in the crock pot. It made 4 cups of chicken stock pictured below. I had about 2 cups of chicken leftover from last night's meal and used it in the meal tonight.
Easy Chicken & Dumplings
1 Tbsp vegetable oil1 Tbsp butter
1 cup finely diced onion
1 cup finely diced celery
1 Rotisserie chicken (or 2 Pre-cooked chicken breasts, chopped)
1 Tbsp poultry seasoning
1 tsp dried cilantro (or 1 Tbsp fresh)
1 tsp dried marjoram leaves
6 cups chicken broth
1 can 16 oz butter flavored Pillsbury Grands! biscuits
1/4 cup all purpose flour
In 5 quart dutch oven, heat oil & butter on medium heat. Add onions & celery and saute for 10-15 minutes. In the meantime, remove chicken from bones all except the wings. Add chicken and both wings to the pot. Heat thoroughly for 1-2 minutes. Add seasonings and chicken broth. Bring to simmer.
Remove biscuits from tube, separating them as you go. Cut them into 6 equal pieces (like a pie), roll each piece into a ball and toss in flour. Before you drop the dough balls into the pot, remove the wings with tongs and set aside.
Drop the the flour-coated dough balls into the lightly simmering broth (YOU DO NOT WANT THE BROTH TO BE A ROLLING BOIL OR THE DUMPLINGS WILL FALL APART.) Simmer for 30 minutes, stirring (more like pushing them back down into the broth with a spoon or spatula) every 10 minutes to get broth on both sides of dumplings.
They will puff up really big and then shrink back to normal. Serve hot!
Enjoy!
This post has been linked to:
- Tuesday at the Table at All the Small Stuff
- Life as Mom Ultimate Recipe Swap
1 comment:
Sounds really good!
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