There isn’t much better than a hot bowl of soup after a cold winter day. This January we’ve seen some of the coldest days ever in this area of Texas. So, it seemed fitting to add this to our meal plan for the week. I’ve never followed a recipe when making chicken n’ dumplings but I need to write down what I did last night because the soup was the best I’ve ever made. All that was left per my husband was the metal shaving from scraping the pot for every last drop possible. I hope you enjoy this as much as my family did. Sorry, there is no picture of the soup.
Chicken n’ Dumplings
4 boneless skinless chicken breasts
2 cups baby carrots
4 celery stalks
1 medium yellow onion
2 tablespoon olive oil
1 26oz chicken stock (I use Swanson)
1 tablespoon paprika
2 tablespoons salt
½ cup (1 stick) butter
8 tablespoons flour
1 tablespoon corn starch
2 ½ cups Bisquick
2/3 cup milk
1 cup half n’ half
Place chicken breasts in a large pot and cover with water, bring to a boil and reduce heat to medium, cook chicken for about 20 minutes or until chicken is cooked all the way through. Remove from heat and let the water and chicken cool (keeping the chicken in the water helps keep it moist later).
When the water and chicken are cool enough to handle. Remove the chicken form the pot and cut into pieces. Do not discard the water the chicken boiled in. Set chicken aside. Chop the celery and baby carrots and dice the onion. Put the olive oil in a large frying pan. When the olive oil is hot, put the chicken in and brown the chicken a little, then add the veggies, and 1 ½ cups of the water you boiled the chicken, reduce heat cover and simmer, stirring occasionally, until the veggies are soft. Add more broth if needed if it evaporates out before veggies are cooked. Once veggies are cooked, put the pot of chicken broth back on stove and add the chicken stock (reserving ½ cup of the stock for another step) and the chicken, salt (you can use less or more salt to suit your taste) and veggies to the broth; bring to a boil and then reduce to medium-low heat.
When the broth has boiled; in another frying pan melt butter and quickly stir in the flour and paprika (stir out all the lumps), making a roux. Place the reserved ½ cup of chicken in the roux and add in the corn starch, stir until thickened and then add your roux mixture to the pot of chicken and veggies. Stir well.
Mix the Bisquick and milk together. Roll dough into walnut sized balls. If the dough is too stick to roll, add a little more Bisquick. Roll all the dough into balls and add the balls in to the pot all at once. Cover the pot and cook on medium-low for 20 minutes.
After 20 minutes, remove from heat, and stir in the half n’ half.
Serve in bowls and enjoy!