Chicken and Dumplings

Categories: Soup

Ingredients

• 6 cups chicken broth
• 1 pound cooked chicken, cut into bite size pieces.( You can use 1/2 a rotesserie chicken)
• 1 cup sliced carrots
• 2 ribs celery, chopped
• 1/2 onion, minced
• 2-3 cloves garlic, minced or pressed
• 1 bay leaf
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley
• 1/2 teaspoon basil
• 1 14-oz can evaporated milk
• 1 recipe of Bisquik dumplings( recipe is on the box) or 1 small package noodles or
• 1 recipe dumplings
• Dumplings:
• 2 cups flour
• 1 1/2 tablespoons minced fresh parsley
• 2 teaspoons baking powder
• 1 1/4 cup heavy whipping cream
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a large pot, heat some olive oil over medium heat and add onions, carrots, celery and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf and basil. Bring to a boil, reduce heat to a simmer. Cover and cook until carrots are almost done, add parsley. Add evaporated milk. Increase heat to boiling. Add prepared Bisquick dumplings or dumplings by heaping tablespoon. Reduce heat to simmer, cover and cook for 15 minutes.

2. Dumplings:

3. In a medium bowl, combine flour, minced parsley, baking powder, salt and pepper, whisk to blend.

4. Add cream and melted butter, stirring until just combined.

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