Chicken and Dumplings

How to Make Chicken and Dumplings

Edited by MessiahSquirrel, Maluniu, Divascancook, Spyagent and 2 others

Original found at Wiki How 

Its a comfort food. Like chicken noodle soup but with dumplings instead of noodles. Warming meal for a rainy days or stormy nights. Its a great choice for those single dish needs; one pot bowl - one bowl and a big spoon.

This is a quick cheater version ready in about and 60-90 minutes.

EditIngredients

• Soup
• Already Roasted Chicken from local market
• 3 Celery stocks, with leaves if possible.
• 2 Large carrots, (or a dozen baby carrots)
• 1 Onion, sweet
• 3-5 cloves garlic
• 1 small potato
• 32 oz Chicken stock (low sodium preferred)
• 1 tsp dried thyme
• 1 tsp dried sage
• Dumplings
• 1/2 tsp powdered Rosemary
• 2 Tbs dried Parsley
• 2 1/4 cups Bisquick
• 2/3 cup milk

Edit

1. 
   1
   Start with an already roasted chicken from your local market. The heavier the seasoning the better. De-bone and separate the chicken. Meat into one bowl, skin into another bowl and discard the bones. (Nibbling is allowed -- I mean what else are you going to do with those scrawny wing pieces.)
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   Go through the chicken meat to make sure there is no cartilage, bones or excess fat. Tear the pieces into chunks.
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   Go through the chicken skin and discard the fattier pieces and keeping the heaviest of the seasoned pieces. Finally chop the saved skin.
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   Wash thoroughly the carrots, celery and potato. Dice the carrots, celery and onion. Cube the potato into small pieces. Mince the garlic.
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   In a bowl mix Bisquick and powdered rosemary & dried parsley. Add milk and stir until loosely mixed.
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   Heat up a large pot on high.
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   Add chicken skin, carrots, celery & onions to the pot.
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   Cook, stirring to avoid burning, for about 5 minutes.
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   Toss in the garlic and stir for a few seconds. Be careful not to let the ingredients burn.
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    De-glaze the bottom with the Chicken stock and then add potatoes.
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    Bring to just under a boil than turn to medium heat and add thyme and sage.
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    Add Chicken to the pot and simmer for about 30 minutes so that all the flavors can combine.
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    Taste and salt as needed.
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    Once the soup is flavored to taste drop spoon fulls of dumpling dough into the pot. Yes that's right. Spoon fulls of raw dough go into the hot soup. Trust me. Now let this simmer at medium for 10 minutes.
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    Turn the heat down to low, cover and simmer for another 10 minutes to cook the top side of the dumplings.
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    Ladle into large bowls and serve with fresh ground pepper.
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    Finished.