I love the fact that this is one of the recipes I make that when my kids hear what I am making I hear a resounding YAY!!! They refer to it as my “Famous” Chicken and Dumplings. Gotta say that makes me feel good. I have been chomping at the bit for Fall weather to arrive so I could make this meal! I think 2 months ago I bought all of the ingredients to make it and when Kevin asked what I was going to cook for dinner I told him. He looked at me like I had lost my mind (he gives me that look quite often, I think he is trying to tell me something). I knew that it was too hot to make it really but I just was craving it sooooo much.
This is one of the fist recipes that I came up with and have the recipe in my head. It has become more “a little bit of this and ……. oh ya, some more of that……ok lets add this too vs a strict recipe. So you can imagine when I got down to the business of cooking I though “Hhhmmmm I had better pay attention to what I do so I can actually “write” a recipe. I was glad I caught myself from the beginning so I didn’t have to back track and guess. I am sure you all wouldn’t appreciate a recipe that was a “guess” more than an actual recipe. No body wants to cook an experiment when they are hoping for a good meal.
If you are trying to eat healthier you can leave the dumplings off but they are OH so good, it would be hard for me to do that. I have made them from scratch but have used a little help from my friend Bisquick at times too, so if you want to make the dumpling and still be a bit “healthier” they have reduced fat Bisquick now and that can be an option as well.
Either way I am sure you will love this one!!
Chicken and Herbed Dumplings
For the soup
1 pound boneless skinless chicken breast, cut into bite sized pieces
1 tablespoon extra virgin olive oil
2 large carrots, diced
3 stalk celery (with leaves on), diced
1 medium onion, diced
3 tablespoons unsalted butter
2 tablespoons poultry seasoning
Kosher salt and cracked black pepper
3 tablespoons all-purpose flour
1 cup dry white wine (optional)
5 cups chicken stock
For the dumplings
2 cups Heart Smart Bisquick mix
2/3 cup skim milk
a good handful of fresh flat-leaf parsley leaves, chopped
In a large skillet over medium-high heat add the olive oil. season chicken with salt and pepper and add to the pan. Lightly brown the chicken bites on all sides, just until a pale yellow, about 3 minutes. Turn off heat and reserve cooked chicken.
In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and poultry seasoning to the pot and stir well. Cover the pot and continue to cook the veggies over medium heat for 10 minutes, stirring occasionally. Remove lid and add the flour, stir to combine well and cook for about 1 minutes to cook away the raw flour taste. Add reserved chicken with the pan juices, white wine, and stock (If you do not use wine add 6 cups of chicken stock). Bring the soup to a boil and then reduce heat. Simmer soup for 30 minutes, until sauce has thickened and the vegetables are soft. Adjust seasoning if needed.
In a medium bowl mix Bisquick, milk, and parsley. Stir until combined and drop by spoonfuls into soup. Cook the dumplings uncovered for 10 minutes, then cover and cook for 10 minutes. Remove lid and turn off heat. Allow to sit for 15 minutes before serving. Soup will be HOT!