Wednesday, May 16, 2012

easy chicken and dumplings

I know it's hot outside, but I can only go so long without warm comfort food.  (I've never been one of those people who could live on salads all summer long.)  So, despite the fact that it's 90 degrees outside here in Dallas, I cranked up the air conditioner and made some delicious chicken and dumplings.

This recipe is from Gooseberry Patch's Simple Shortcut Recipes.  This is a fantastic book of recipes, each featuring a shortcut to speed up your cooking time.  It's even got a recipe from me in there! :)  If you see it in stores, definitely check it out.

To make the chicken and dumplings, start by combining chicken broth, cooked chicken, cream of chicken soup, and seasonings in a large pot.  Bring this all to a boil.

Add a stick of butter (I actually think the soup would taste just fine without this if you wanted to cut the fat) and some delicious veggies.  Simmer for 15 minutes.

Here's where the shortcut comes in...two tubes of biscuits!  Flatten out each biscuit and cut into strips.

Add the biscuit strips one at a time to the pot.  Cover and simmer for 20 to 30 minutes.

The result is a hearty and satisfying soup (even in 90 degree weather). :)

Easy Chicken & Dumpling Soup
From Gooseberry Patch's Simple Shortcut Recipes
64-oz. can chicken broth
6 cups cooked chicken, diced  
2 cans (10 3/4 oz. each) cream of chicken soup
1/2 t. poultry seasoning, or salt and pepper to taste
1/2 cup butter
6 carrots, peeled and diced
6 stalks celery, diced
1 onion, chopped
2 tubes (10.2 oz. each) refrigerated jumbo buttermilk biscuits

In a large soup pot over medium-high heat, combine broth, chicken, soup and seasonings; bring to a boil.  Add butter and vegetables.  Cover; reduce heat to low.  Simmer, stirring occasionally, for 15 minutes.  Increase heat to medium-high; return to a low boil.  Place biscuits on a lightly floured surface.  Flatten each biscuit to 1/8-inch thick; cut into 1/2-inch wide strips.  Drop strips, one at a time, into the boiling broth mixture.  Cover and reduce heat to low; simmer for 20 to 30 minutes, stirring occasionally to prevent dumplings from sticking.  Serves 6 to 8.

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