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My mother used to make Chicken and Dumplings for us when we were kids, and it was always a favorite. I've since taken her recipe and added my own flair to it and enjoy cooking it on my RV Travels when I'm feeling nostalgic for home! What's great about this recipe is that you can make the soup in a large pot, then just add as many dumplins as you want for that serving. The soup can then be frozen or refrigerated for later use for more dumplings or even pasta!
Because I travel and live in my RV full time, storage is a huge problem. When deciding between a slow cooker or a Dutch Oven, I found that the Dutch oven was much more versatile and I could use it with my gas stove even if I didn't have electricity. So this recipe is done with a dutch oven, but could totally be done in a crock pot or just a stock pot if that's all you've got! My Dutch Oven is a 5 Quart.
Ingredients
8 Cups Chicken Broth
2 Skinless/Boneless Chicken Breast Cut up
4 Skinless/Boneless Chicken Thighs Cut up
1 Cup Chopped Celery
3 Cups Chopped Carrots
2 TBSP Flour
1-2 TBSP Butter
1 Cup of Evaporated Milk
3 TBSP Corn Starch
1 TSP Salt
1 TSP Ground Pepper
½ TSP Coriander
2 Whole Bay Leaves
½ TBSP Fresh Chopped Thyme
1 TBSP Fresh Chopped Italian Parsley
1/8 TSP Paprika
2 Cups Bisquick Baking Mix
2/3 Cup Milk
Cut the chicken into small large pieces about 3" in size. You will cut them smaller later, but start with larger pieces.
Chop your carrots and celery into bite size pieces. Not too small or they will over cook!r own text.
Directions
5. Add the 8 cups of Chicken Broth to the Vegetables in your Dutch oven.
6. Add the Salt, Pepper, Coriander, Bay Leaves and Paprika to the pot and stir well.
7. Add the cut up chicken to the pot as well, and bring to a boil.
8. Once the soup is boiling reduce the heat to just above a simmer. Cook the soup until the chicken is done. (15-20 min)
(The longer it simmers, the better it will taste!!)
9. Remove the chicken and set it aside to cool off a bit, but keep the soup cooking.
10. Add the 3 TBS of corn starch to the 1 cup of evaporated milk and whisk together with a small whisk or fork until all, or at least most, of the corn starch is dissolved.
11. Slowly pour the Evaporated Milk mixture into the soup while stirring and mixing thoroughly.
1. Melt the 1-2 TBSP of butter in the bottom of the pan.
2. Once melted, add your chopped carrots and celery until coated with the butter.
3. Add your chopped Italian Parsley and Thyme and stir thoroughly until all is heated.
4. Add the 2 TBSP of flour to the mixture and stir until the vegetables are coated and the flour is no longer dry looking.
12. Using a fork or two shred the chicken into smaller bite size pieces.
13. Add the chicken back into the soup.
Put the lid on your simmering soup while you prepare the Dumpling Mix.
Add the Dumplings!
1. Mix 2 cups of Bisquick Baking Mix and 2/3 cup milk in a mixing bowl and whisk together until blended. The dough will be very thick and sticky!
2. Remove the lid on the soup and using a table spoon, drop balls of the mixture into the soup. You will probably get about 8-12 dumplings depending on the size. They will just float there all happy…
3. Put the lid back on the soup and let the dumplings cook through. Depending on the size of the dumplings, this will only take about 10-15 Minutes. They are done when you cut it open and the inside is dry and cooked similar to a biscuit.
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