Homemade Chicken N’ Dumplins

Oh my goodness this is GOOD!!!!    I don’t know why but I rarely make my chicken and dumplings.   I should make it more often; it’s a real crowd pleaser.

My recipe is a little drawn out but oh so good!

  • You will need:
    Veggies- my ‘go to’ for this recipe are carrots, peas, mushrooms, celery, onion and garlic.  FRESH is best.  If that’s not an option then go for frozen.  Dice em’ up!
  • 2 medium sized chicken breasts
  • 4 cups of chicken broth.  (That’s 2 cans)
  • 1 can of cream of chicken soup
  • salt and pepper
  • 1/4 cup of flour
  • 2 cups of Bisquick  (I use Kroger brand)
  • 2/3 cups of water
  • 2 teaspoons of EVOO

Let’s get started!

  1. Bake your chicken breast ahead. When done and cooled, shred.
  2. Add your EVOO to your soup pot @ low to med. heat.
  3. Throw in your veggies- add some salt and pepper.       *You’re gonna wanna keep stirring those veggies over heat.  Let your carrots soften.  (You DON’T want crunchy carrots in this meal!)
  4. Once your crunchy veggies are softened, add your chicken broth then your can of cream of chicken soup.
  5. Now your flour to thicken your mix.    Keep on med. heat.
  6. Go ahead and throw in more salt and pepper:)
  7. Ok, let’s dump that shredded chicken in now and let your mix come to a small boil.
  8. While that’s happening, mix your Bisquit and water for a soft, sticky dough.
  9. Once your mix has come to a boil, spoon drops of your dough on to the top of the mix.
  10. Cover with a lid and let it cook for about 12-14 min.  Check to make sure your “dough” is now dumplings and cooked through.  (no gooey dough)

Time to serve.
This always makes great left overs for lunch.








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