Main menu


Chicken and dumplings


Chicken and dumplings


For soup
  • 3 to 4 grilled grilled chicken cups (or 2 large cooked and grated chicken breasts)
  • 8 cups water
  • 4 tablespoons better than Pouillon chicken
  • 4 tbsp salted butter
  • 4 islands cut in half lengthways and then cubes
  • 4 celery stalks cut into cubes
  • 2 small yellow onion finely sliced
  • Flour cup 1⁄2
  • 1 cup milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups bisquek
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2/3 cup milk


In soup

To make chicken broth, mix water and better than puillon in a large bowl.
It will take 3 minutes in the microwave.
Take it off and rotate it well.
Set aside.

Add carrot, celery, onion, and 4 tablespoons of butter to a large pot of stock on medium heat.
My heart is in good shape.
Let it cook for 10 minutes while you stir it often to keep the onion from burning.

Stir in a half cup of flour.
Put the chicken stock in and let it boil.

Mix in grated chicken, Italian seasonings, garlic powder, onion powder, salt, and milk.
Stir well.
Turn down the heat and let it sit while you make the dumpling mix.


Add the seasonings to Bisquick in a separate bowl and stir gently to mix.

Sprinkle the milk on top of the biscuit flour and mix it in with a spoon.
Don’t overpayment.
Give the mixture a minute or two to settle.

Using 1 1/2 tablespoons (1.5 inches) of cookies, gently drop the Bisquick mixture into the boiling chicken and vegetables, leaving space between each dumpling because it will grow in size as it cooks.
Cover the pot, and let the dumplings cook on low heat for 15 minutes.

Turn each dumpling in the pot very carefully, taking care not to break it apart, and cook for another 2–3 minutes with the lid off.

Bring up and enjoy.
Adding a little chopped parsley on top is optional.
This makes twelve dumplings.

Enjoy !


table of contents title