Chicken and Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Extra Virgin Olive Oil, .33 tbsp Chicken Breast, with skin, 3 unit (yield from 1 lb ready-to-cook Onions, raw, 1 medium (2-1/2" dia) Baby Carrots, raw, 20 large Peas, frozen, 1 cup Yellow Sweet Corn, Frozen, 1 cup kernels Water, tap, 4 cup (8 fl oz) Pillsbury Buttermilk Biscuits, refrigerated dough, 4 serving Cornstarch, .125 cup Rosemary, 1 tbsp Thyme, fresh, 1 tsp
Brush bottom of large stockpot with 1 tsp EVOO. Place chicken, skin side down, in pot and brown on medium until skin is crisp, chicken will not be cooked, remove from pot.
Saute carrots and onions and garlic in fat (you can add celery for more flavor).
Return the chicken to the pot, liberally salt and pepper the chicken, again skin side down and then add water until chicken is covered. Add herbs. Simmer for 45 minutes or until chicken falls off bone.
Remove chicken from liquid. Let cool and then debone and deskin chicken and shred.
Add the peas and corn to the pot (you can also add green beans, squash or any other veggies you like).
Cut biscuits into small pieces (about the size of the tip of your pinky as they will grow) and add them to the pot a few at a time (this will prevent them from sticking together).
Note: you could steam the biscuits whole by gently placing them on top of the liquid and covering pot with a lid for ten minutes.
Return shredded chicken to the pot. If the liquid is not at your desired thickness, use cornstarch:
2 tbsp cornstarch + 2 tbsp cold water mixed into a slurry and then added to the simmering pot will tighten up the liquid and allow it to become a thick broth.
Number of Servings: 4
Recipe submitted by SparkPeople user DANAMPIERCE.
Saute carrots and onions and garlic in fat (you can add celery for more flavor).
Return the chicken to the pot, liberally salt and pepper the chicken, again skin side down and then add water until chicken is covered. Add herbs. Simmer for 45 minutes or until chicken falls off bone.
Remove chicken from liquid. Let cool and then debone and deskin chicken and shred.
Add the peas and corn to the pot (you can also add green beans, squash or any other veggies you like).
Cut biscuits into small pieces (about the size of the tip of your pinky as they will grow) and add them to the pot a few at a time (this will prevent them from sticking together).
Note: you could steam the biscuits whole by gently placing them on top of the liquid and covering pot with a lid for ten minutes.
Return shredded chicken to the pot. If the liquid is not at your desired thickness, use cornstarch:
2 tbsp cornstarch + 2 tbsp cold water mixed into a slurry and then added to the simmering pot will tighten up the liquid and allow it to become a thick broth.
Number of Servings: 4
Recipe submitted by SparkPeople user DANAMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 399.2
- Total Fat: 9.5 g
- Cholesterol: 41.8 mg
- Sodium: 663.0 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 4.6 g
- Protein: 22.8 g
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