Chicken & Dumplings is another one of those dishes that means different things to different people. Is it thin like a soup, or thick like a stew? Does it have vegetables in it? Does it have thin, square dumplings or big, blobby ones?
This recipe is what it is to us (for today, anyway). It falls into the stew-ish, vegetabled, blobby category.
This recipe is adapted from allrecipes.com users Carri and ELLIEGAL.
What You Need
- 6 boneless, skinless chicken breast halves
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 6 c water
- 6 chicken bouillon cubes
(or use 6 cups of chicken stock in place of the water and bouillon)
- 1 T butter
- Salt and pepper to taste
- 2 c all-purpose baking mix (I used reduced-fat Bisquick)
- 2/3 c milk
- 1/4 c cornstarch
- 1/4 c cold water
What You Do
Place the chicken, onion, carrots, celery, water, and bouillon cubes in a large stock pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer the chicken for 30 minutes.
Remove the chicken from the pot. Cool the chicken until you are able to handle it easily, then shred. Return the chicken to the pot. Add the butter to the pot and season with salt and pepper. Bring the soup back to a boil.
In a medium bowl, mix the baking mix and milk. Stir until combined (I switched to kneading in the bowl to get everything mixed together). Set aside.
In a small bowl, stir together the cornstarch and cold water. Add to the boiling soup to thicken.
Pinch off small globs (about tablespoon sized) of the baking mix mixture and drop in the pot. Reduce the heat to a simmer and cook uncovered for 10 minutes. Return the cover to the pot and cook 10 minutes more.