Chicken and DumplingsIngredients:
1/2 rotisserie chicken, shredded or chopped
2 carrots, chopped
2 celery, chopped
1 large onion, chopped
3 cloves garlic, minced
S & P
1 TBS Olive oil
2 Bay leaves
1 tsp fresh thyme
5-6 cups chicken broth
1 heaping TBS flour
1/8 tsp red pepper flakes
Dumplings:
1 cup flour
1/2-3/4 cup buttermilk
1/4 tsp Garlic salt
pepper
2 tsp baking powder
2 TBS fresh chopped parsley or 1 1/2 tsp dried
1. Heat 1 TBS olive oil over medium high heat in large saucepan. Add carrots, onions and celery. Season with salt and pepper and saute 6-8 minutes until softened. Add minced garlic and stir. Add 1 TBS flour and stir to coat veggies and cook 1-2 minutes to brown flour.
2. Pour in chicken broth and add bay leaves. Add chopped chicken. Turn heat down to medium and let simmer 15 minutes and then remove bay leaves. Add fresh thyme.
3. Meanwhile, in medium bowl combine flour, baking powder, garlic salt, pepper. Add buttermilk and parsley, stir until dough comes together. Drop dough by tablespoonfuls into broth, no bigger than a heaping tablespoon so the dough cooks through. Using spoon push dumplings down into broth to cover the tops briefly. Cover soup and cook for 5 more minutes until dumplings have puffed and cooked through. Adjust seasonings to taste and serve!
Quick version: drop pillsbury refrigerated biscuits into soup for dumplings
