I loove chicken & dumplings. I really, really love chicken & dumplings. I especially love *this* chicken and dumplings. :D It is so hearty, so, so creamy, and sooooooooooooo full of flavor, you can’t even imagine. You just have to taste it. It’s a great way to use up leftover chicken, or use up some chicken breasts you got on sale (*raises hand*), and it’s perfect when you need a warm, filling, comforting soup.
1 lb chicken breasts
10 bouillon cubes
2 quarts water
2 cups bisquick
2/3 cups milk
2 tbsp butter
2 stalks celery
salt & pepper
(Note: If the amount of the ingredients looks different in the pictures, it’s because I’m doubling it for the blog. This recipe on the blog will serve 4 for a main dish. Sometimes I try to half it for just the two of us, but I always end up regretting it because it’s so good I want to go back for seconds!! :D)
Begin by placing chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. I’m using bone-in, skin-on breasts tonight because Kroger had them on sale super cheap. But I’ve also used boneless/skinless breasts before too and they work just fine. :) Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins.
Meanwhile, boil the eggs. I know there’s tons of different theories on how to boil an egg, but here’s what works best for me: I put the eggs in the bottom of a small pot, cover with water, bring to a boil and boil for 10 mins. After exactly 10 mins, I remove immediately from the heat, pour out the hot water and cover the eggs with cold water to stop the cooking. This keeps the yolk from turning green.
When the chicken is almost done, mix together the bisquick and milk until a soft dough forms.
When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the dough into the chicken stock.
Simmer over low heat, covered, for 10 mins, then uncovered for an additional 10 mins.
Meanwhile, dice 2-4 stalks of celery (depending on how much you like! I usually do 2.
Now, you could use any vegetable you want here. You could add in onions, bell peppers, carrots, heck, even frozen veggies from a bag. Any mixture of vegetables you like, really. I just really like celery. :D You want to end up with about 1/2 – 1 cup of vegetables when you put them all together. As soon as your chicken is cool enough, cut or shred into bite-sized pieces.
Melt 2 tbsp of butter over medium heat. When foamy, add in celery/vegetables and saute for 3-5 mins.
Add in chopped chicken and season well with salt (I like kosher) and a little pepper. Stir to combine. By this point, the dumplings should be done. Add the chicken and celery to the broth/dumplings. Remove the yolk from boiled eggs (and in my case, give them to 2 greedy little puppy monsters), chop up the whites and add them to the soup. Stir all to combine. :)
And serve. :) For fun, I wanted to add a little garnish to the soup. I didn’t have any fresh parsley, so I took some of the leaves from the celery and chopped them up. I don’t know if you’re allowed to do that, but in my experience, it was so aromatic and added a great flavor to the soup! :)
Every bite is chock full of hearty meat & vegetables, creamy soup, & so, so much flavor. If you need a soup to make you feel all warm and happy inside- this is it! :)
- 1 lb chicken breasts
- 10 bouillon cubes
- 2 quarts water
- 2 cups bisquick
- ⅔ cups milk
- 2 tbsp butter
- 4 eggs
- 2 stalks celery
- Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.
- Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.
- Meanwhile, dice 2-4 stalks of celery until you have approximately ½ - 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4.