Chicken and DumplingsPublished 7:05am Monday, April 23, 2012
Cool, rainy weather and spring cough and sniffles made the the smell of simmering chicken soup say “comfort”. With rotisserie chicken and drop dumplings, this becomes an effortless meal, allowing more time under a blanket with a book.
1 cup onion, chopped
1 cup carrots, chopped (or buy shredded in the bag to save time)
1/2 teaspoon garlic, minced
1/4 cup flour
1/2 teaspoon dried thyme leaves
6 cups chicken broth
2 cups cooked, diced, skinless rotessire chicken
Salt and pepper to taste
2 cups biscuit baking mix
2/3 cup milk
In large pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat 5-7 minutes or until tender.
Stir in the flour and thyme.
Gradually add broth; bring to boil.
In bowl, stir together biscuit baking mix and milk. Drop by spoonfuls into boiling broth.
Return to boil, reduce heat, and cook, covered for 15-20 minutes or until dumplings are done.
Season with salt and pepper.
Add more chicken broth if thinner soup is preferred.