Comfy Chicken Dumpling Dinner (Print Version)
# Ingredients:
→ Soup Base
01 -
Olive oil or vegetable oil
02 -
Boneless, skinless chicken breasts (1 pound, cut into 1-inch pieces)
03 -
Unsalted butter (1/3 cup)
04 -
Carrots (1 1/4 cup, diced)
05 -
Frozen peas (10 ounces)
06 -
Garlic cloves (3, minced)
07 -
Bisquick (1/3 cup, for roux)
08 -
Chicken broth (6 cups)
09 -
Whole milk (1/2 cup)
→ Herbs and Seasonings
10 -
Dried parsley (1 teaspoon)
11 -
Dried thyme (1 teaspoon)
12 -
Dried rosemary (1/2 teaspoon)
13 -
Black pepper (1/2 teaspoon)
14 -
Salt (1/2 teaspoon)
→ Dumplings
15 -
Bisquick (2 cups)
16 -
Whole milk (2/3 cup)
17 -
Dried parsley (1 tablespoon)
18 -
Garlic powder (3/4 teaspoon)
19 -
Salt (3/4 teaspoon)
# Instructions:
01 -
Heat a Dutch oven over medium-high heat and add oil. Cook chicken pieces until golden brown and cooked through, about 5-6 minutes. Remove chicken to a bowl and set aside.
02 -
Reduce heat to medium. Add butter, then sauté carrots for 3-4 minutes. Add minced garlic and cook until fragrant.
03 -
Sprinkle 1/3 cup Bisquick into the pan, stirring to coat vegetables. Add cooked chicken back to the pot.
04 -
Combine chicken broth and milk. Slowly add to the pot, stirring. Add herbs, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
05 -
Stir in frozen peas and cook uncovered for 10 minutes, stirring occasionally.
06 -
In a mixing bowl, combine 2 cups Bisquick, garlic powder, parsley, and salt. Add milk and stir to create a sticky dough.
07 -
Drop dumpling dough by tablespoons into the simmering soup. Cover and cook for 10 minutes, then uncover and cook an additional 10 minutes.
08 -
Remove from heat and broil for 1-2 minutes to lightly brown the dumplings. Watch carefully to prevent burning.
# Notes:
01 -
Can substitute fresh herbs for dried herbs if available
02 -
Use a Dutch oven or large, deep skillet for best results
03 -
Dumplings will sink initially but rise while cooking