Chicken and Dumplings

October 27, 2011 – 5:31 pm

This is a take on my chicken noodle soup, replacing the noodles with some simple dumplings. It’s a nice change of pace 🙂

Chicken and Dumplings
Serves 4

1 tbsp olive oil
10 baby carrots, or 4 regular carrots, cut into coins
1 lb leftover cooked chicken
3 cloves garlic
1 tbsp grated fresh ginger
2 quarts low sodium chicken broth
1/2 tsp black pepper
1 tsp thyme leaves
dash cayenne pepper

For the dumplings:
2/3 cup Bisquick (I like the lower fat “Heart Smart” blend)
1 tbsp dry buttermilk
3 tbsp water

Heat the olive oil over medium high heat in a large sauce pan. Add the carrots and saute until just turning soft. Add the chicken and stir to combine. Push the chicken and carrots to the side of the pan. Press the garlic into the oil and when it starts to sizzle and turn golden, add the ginger. Add the broth and seasonings and bring to boil.

While the soup is coming to a boil, mix the dumpling ingredients together until they form a soft dough. Divide it into four even pieces.

When the soup comes to a boil, add the dumplings and then reduce the heat to medium low. Cook the dumplings uncovered for 8 minutes, then cover the pot and cook for another 5 minutes.

Serve hot with bread.

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