Chicken and Dumplings

From The Culinary Couple | Source Aunt Esther

Ingredients
  • 4 boneless, skinless chicken breasts
  • 4 cups water
  • 4 cups chicken stock
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup chopped onions
  • 2 cups sliced carrots
  • 1/3 cup flour
  • 1/2 cup water
  • 1 1/2 cups sliced celery
  • 2 cups Bisquick
  • 2/3 cup milk
  • 1 Tbsp parsley

Directions

  1. Add water, stock, salt, and pepper to a Dutch oven or stock pot over medium-high heat. Add whole chicken breasts and cook through, about 10 minutes. Remove chicken from pot and place on cutting board to cool.
  2. Add onions and carrots and simmer for 10 minutes.
  3. Mix together 1/3 cup flour and 1/2 cup water; add to pot and stir until thickened. Shred cooled chicken and add to pot, along with celery.
  4. Meanwhile mix together Bisquick, milk, and parsley until soft dough forms. Drop by spoonfuls onto a greased baking sheet. Bake uncovered at 350°F for 10 minutes. Cover with foil and bake an additional 10 minutes.
  5. Add dumplings to chicken and vegetables and serve.

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