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Chicken and Herb Dumplings

I don’t remember eating chicken and dumplings very often as a child.  As an adult my mother in-law makes it regularly.  My mother in-law uses canned chicken stock, and Bisquick dumplings.  Not that anything is wrong with that I just was going for recipe from scratch.  Mr.Picky doesn’t care for chicken and dumplings because it is soup.  Although if he would have been home last night to try mine I think he would have changed his mind.  The kids loved this, even with the peas in it which my almost 5-year-old doesn’t want anything to do with.

I had made my Sticky Chicken recipe, which we ate sliced off the roasted chicken.  After dinner that night, I stuck my chicken carcass and roasting drippings in a pot.  After I pulled any remaining chicken off and put it in a separate container to work with later.  Two days later I decided I was making chicken and dumplings.  I had never made it before but figured it couldn’t be too hard.  It is basically a slightly thickened chicken soup with dough dumplings on top.  I know how to make chicken soup and found a Herbed Dumplings Recipe – Allrecipes.com which turned out great with slight modifications.Chicken and Herb Dumplings

You can use a chicken broth or stock if you would like or a rotisserie chicken and take it apart.  Why not stretch one meal into two or three.  I think zucchini or mushrooms would be great vegetables to add to this soup as well, I just used what I had on hand which were pretty traditional.

Chicken and Herb Dumplings:

  • 1 chicken carcass, picked clean and any drippings from roasting can be added as well
  • 4 cups water
  • 1-1 1/2 cups chopped chicken (leftovers off your roasted chicken)
  • 1 cup carrots, roughly chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 cup peas
  • 1 bay leaf
  • 5 Tbs flour
  • 1/2 cup water
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 tsp salt

Place chicken carcass, 4 cups water, bay leaf, and any drippings from chicken in a pot.  Simmer on low/medium heat for about 30 minutes.  Strain out bay leaf and all chicken bones and skin.  Any chicken meat pieces can stay in the pot.

Chicken StockYou will be left with about 4 cups of chicken broth.  If you didn’t have a roasted chicken you can just use canned chicken stock and cooked chicken and start at this point.

Chicken and Herb Dumpling VegetablesTo the broth in the pot add carrots, celery, and onions simmer on medium heat for about 30 minutes or until vegetables are tender.

Whisk together 1/2 cup water and flour, to make a slurry and stir into simmering soup.  Now it is time to season your soup, if you used canned stock you don’t want to add as much salt.  Add thyme, parsley, Worcestershire sauce, pepper, and salt to soup.  Now taste and add some more to suit your taste.

Add your peas in frozen or thawed, and bring soup back to a slow simmer. Taste soup before now, make sure flavor is spot on before putting dumplings on.  Now it is time to prepare the dumplings.

Herb Dumplings:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 Tbs butter
  • 3/4 cup milk

Combine all except butter and milk.  Whisk the dry ingredients until combine.

Using a pastry cutter or fork, add butter and cut into flour mixture until it is a coarse crumb.  Add milk and mix into a sticky dough.Herb Dumpling Dough

Drop large spoonfuls into simmering soup.  Cover the pot and allow the dumplings to cook for 15 minutes.

Chicken and Dumplings will be extremely hot, be careful and enjoy!

Chicken and Herb Dumplings

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7UP Biscuits

Thank you for the recipe 7up Biscuits, Plain Chicken.  These were amazing biscuits, and pleased us all.  I did reduce the butter by half the amount the original recipe calls for.  I didn’t care for how wet with butter the bottoms of the biscuits were.  Once I reduced it, the texture seemed perfect and even throughout without being dry at all.  Mr. Picky loves savory breakfast foods, including biscuits and gravy.  In fact my 4-year-old orders biscuits and gravy at just about every restaurant we eat out at that serves breakfast.

I heard about this recipe from my sister in-law and looked it up.  I have never used Bisquick or bought it but she assured me these biscuits were great.  We are always swapping recipes, her taste is as good as mine.  So I went down and bought the ingredients try this out.  I have used soda in a few other recipes and it always makes things so tender, so what the heck.  We ate these biscuits with sausage gravy, and butter and jam.  These are so easy and I usually have some 7up in the cupboard, so this is our new go to recipe for biscuits.

7UP Biscuits:DSCN0856

  • 2 cups Bisquick
  • 1/2 cup sour cream
  • 1/2 cup 7up or lemon lime soda (even used diet once)
  • 1/4 cup melted butter

Preheat oven to 450 degrees.

Mix sour cream into Bisquick, and then add 7up.  The dough will be soft.

Sprinkle a bit of Bisquick on the board and pat out the dough, I make my dough about one inch thick.  I usually cut it into about 6 large biscuits.

I melt my butter right in a glass 8×8 pan in the microwave, and then place my biscuits on top of butter.

Bake 12-15 min. until just golden brown.

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