Wednesday, March 31, 2010

Chicken and Dumpling Soup

This is a recipe that Brian and I tried when we were first married from the back of the bisquick box. The recipe is actually just for the dumplings and you just add them to whatever soup you want (with a chicken broth base). We love this recipe, especially during the winter (which seems to be ending here...maybe).



2 cups bisquick
2/3 cup milk
chicken broth soup

Mix bisquick and milk until combined. Drop heaping spoonfuls of dough into boiling broth, reduce heat and cook for 10 minutes uncovered and then 10 more minutes covered.

This is how I make our chicken soup base:
Bring however many cups of water to boil you are going to need (about 10). Add boulion cubes (one for each cup of water). When dissolved add chopped onions, carrots, celery and pepper. Cook for about 5 minutes then add shredded chicken. At this point I add the dumpling dough.

*If you're making this for a small crowd like I usually am do half of this recipe. Half this recipe would feed about 2-3 people. And just so you know, leftovers of this aren't the best so make what you think you'll eat.

* We've found that really small dumplings don't cook as well. They don't fluff and cook through. Weird, but true.

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