I mentioned a few weeks ago here on the blog that it is comfort food season, as far as I am concerned. And today we have another comfort food for you to consider. I have been making chicken and dumplings for my entire married life, and this is the recipe I have always used. It uses Bisquick, which means it isn’t as complicated as it could be. If you buy a rotisserie chicken at the grocery along with some canned broth, you can make this hot, hearty meal in less than half an hour. Add a side salad and some fruit for dessert, and you have yourself a nice winter meal for a school night or work night. The leftovers are even tastier.
- 1 (32 ounce) container chicken broth
- 4 skinless, boneless chicken breast halves, cubed, or more as needed
- 1 onion, chopped
- 1/2 (16 ounce) package baby carrots
- 2 stalks celery, chopped
- 1 bay leaf
- salt and ground black pepper to taste
- 2 1/4 cups baking mix (such as Bisquick)
- 1/3 cup milk
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Enjoy making this recipe, everyone. You can add some flavorful herbs like rosemary and thyme, if you want. I have also read that people have cut Grands biscuits into fourths, and they have dropped them into the broth. There are lots of way to make this, so get creative. We hope you like it.
Thank you so much for spending time with us. We really appreciate you.