My mother in law’s favorite dish is chicken and dumplings and this recipe is her absolute favorite. You can also use two shortcut substitutions to make this dish for an easy weeknight meal.
Ingredients
Extra Virgin Olive Oil
Yellow Onion
Carrots
Celery
Minced Garlic
Thyme
Chicken Broth
Cream of Chicken Soup
Water
Chicken
Canned Biscuits
Salt & Pepper
Instructions
First, decide if you want to boil a pound and half of chicken tenderloins on the stove or tear the meat off a store bought cooked rotisserie chicken for your shredded chicken. If you boil chicken, once the chicken is cooked, use a hand mixer to shred the chicken. If you decide to use a rotisserie chicken, try to get most of the skin off the chicken to keep the soup a good consistency.
Once your chicken is ready, set aside and get your Dutch oven out - place 4 tablespoons of olive oil in the Dutch oven and start cooking 1 yellow chopped onion, 2 cups chopped celery, 2 cups chopped carrots, five cloves of garlic, 2 teaspoons thyme and a few shakes of pepper and a shake of salt.
Once the veggies look soft, add 48 ounces of chicken broth, 2 10.5 ounce cans of cream of chicken soup, 2 and 1/2 cups water and your shredded chicken. Bring the soup to a boil and turn down the temperature to a simmer.
Now, it’s time for the dumplings. For an easy shortcut recipe use two containers of canned biscuits, cut in fourths or eighths and add to the soup. Once you complete this step, keep it on simmer and cook for 25 minutes and wallah the best chicken and dumplings you will eat!
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