I'm not sure how the subject came up but somehow I was informed that Greg has NEVER had Chicken and Dumplings. I mean, how is that possible? I know he's not much of a soup person but it's just one of those comfort foods (like lasagna and pot pie) that EVERYONE's eaten sometime growing up! SO without depriving him any more, I made a nice pot of Chicken and Dumplings for dinner. Guess what? He loved it! It probably won't become a staple in our house but I'm definitely glad that he can now proudly say he's tasted Chicken and Dumplings!
Ingredients: (2 servings)
1 c cooked chicken, diced or shredded
1/2 tsp dried thyme
1/2 tsp salt
1 tsp pepper
1/4 tsp garlic powder
1/4 c butter, unsalted
1/2 c yellow onion, small diced
1/2 c carrot, small diced (I used 10 baby carrots)
1 c mushrooms, sliced
3 Tbsp flour
2 c chicken broth
1 tsp fresh parsley (optional)
1 c baking mix (I used Bisquick)
1/3 cup milk
1. In a pot, melt the butter over medium heat. Add the onions, carrots, mushrooms and herbs. Stir occasionally for 5 minutes or until the onions are slightly translucent. Add the flour and stir for 1 minute until the flour has completely absorbed the butter. Stir in the chicken and slowly add the stock.
2. In a bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large tablespoons of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 10 minutes, covered. Serve warm with fresh parsley sprinkled on top.