Quicker chicken and dumplings
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth |
| ½ | cup | Sliced celery |
| ½ | cup | Sliced carrots |
| 1 | Bay leaf | |
| 1 | teaspoon | Dried parsley |
| 2 | cups | Biscuit/baking mix |
| ¼ | teaspoon | Dried thyme |
| 1 | dash | Ground nutmeg |
| ⅔ | cup | Milk |
| ½ | teaspoon | Dried parsley |
| 3 | cups | Cubed cooked chicken breasts |
Directions
DUMPLINGS
In a 5-qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over dumplings.
Recipe by: Quick Cooking - Premiere Issue Posted to MC-Recipe Digest V1 #1060 by The Taillons <taillon@...> on Jan 24, 1998