Easy Chicken and Dumplings

My aunt requested this recipe and now I can’t stop thinking about this. As the temperature starts to drop, this recipe can come in clutch! Also consider using leftover Thanksgiving turkey in place of the chicken/ hen to give your dish new life!

Easy Chicken and Dumplings 

What you’ll need: 

  • 1 can buttermilk biscuits

  • 1 cup Heavy whipping cream

  • 1 cup Shredded Carrots

  • 1 cup Chopped Celery

  • 1 cup Chopped Onions

  • 6 cloves Chopped Garlic

  • 1 cup Chopped Bell peppers

  • 1/4 cup Flour

  • 1 quart chicken broth or stock

  • 1 stick butter

  • 1 cooked hen, shredded and reserve the juice

  • 2 bay leaves

  • Fresh thyme

  • Fresh rosemary

  • Fresh parsley

  • Tony’s, onion powder, garlic powder, ground pepper to taste

How to: 

  1. In a stock pot or dutch oven, sautée vegetables in butter until tender.

  2. Add in heavy whipping cream and chicken broth. Combine and bring to a boil.

  3. Using the broth from the hen, add in the shredded hen, thyme, rosemary, bay leaves and dry seasonings to taste. Simmer.

  4. Toss biscuits into flour and cut into quarter pieces. Drop coated biscuits directly into the simmering soup. Place them around the pot, not all in the same place.

  5. Gently press them down so the soup runs over just the tops of the biscuits.

  6. Place the lid on your pot and place on low for 15 minutes

  7. Stir gently. Serve and top with fresh parsley.

Sadijah WallaceComment