Saturday, January 16, 2010
Chicken and Dumplings - the easy way
Easy Chicken and Dumplings
1/2 pound carrots, peeled and cut into 1/4 inch thick slices
1 yellow onion, diced
4 celery ribs, cut into 1/4 inch thick slices
2 cloves of garlic, minced
1 (32 ounce) container of chicken stock
The meat from 1 whole rotisserie chicken, picked from the bones and broken into bite-sized pieces
1 (10 3/4 ounce) can of reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
3/4 teaspoon Bouquet Garni (a blend of savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage and tarragon)
1 (10.2 ounce) can of refrigerated jumbo buttermilk biscuits (I used whole wheat biscuits)
In a hot dutch oven, over medium heat, saute onion, garlic, carrots and celery in a little bit of olive oil, until onions are soft and translucent.
Add chicken stock, soup, chicken and seasonings. Bring to a boil, then cover and reduce heat. Let simmer for 20 minutes. (I left this on the stove for almost an hour to be sure carrots and celery were soft and tender)
Before adding biscuits, bring mixture to a low boil over a medium-high heat.
Roll the biscuits out on a lightly floured surface to about 1/4 of an inch thickness.(I only used 4 of the 8 biscuits, baking the other 4 to serve on the side) Cut each biscuit into strips about 1/2 inch wide. (I cut the strips into pieces about 1 inch wide by 1/2 inch wide.)
Drop the cut up biscuits into the boiling mixture, one at a time. Cover, reduce heat to low, and simmer another 15 or 20 minutes, stirring occasionally to prevent dumplings from sticking. I served it in bowls with baked biscuits on the side. Delicious!