Thursday, September 22, 2011

Creamy Chicken and Dumplings

This was an excellent and very flavorful dish. I used 1 split chicken breast with skin and bones, but skinless/boneless breasts will work too. I used 5 bouillion cubes and 4 cups of water as directed, but if you are worried about sodium intake, then I would suggest to use 2 cans (= 4 cups) of low sodium chicken broth. The dumplings turned out perfect and the addition of the cooked egg whites was a hit although at first I was a bit skeptical! Maybe next time for more color and crunch, I will saute carrots with the celery. Bookmark this recipe for next week's menu. Serve with black eyed peas and Jalapeno Cornbread Muffins.

1 split chicken breast, skin on/bone in
(or 1-2 skinless chicken breasts)

5 bouillon cubes
4 cups water

( or 4 cups of low sodium chicken broth)

1 cup bisquick (you can buy a small 5.5 oz bag)
1/3 cup milk
1 tbsp butter
2 eggs
2 celery stalks
black pepper
Place chicken breast & bouillon cubes in a large pot & cover with water. Bring to a boil, reduce heat to medium and simmer for 20-25 minutes 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 medium-low heat, covered, for 10 minutes, then uncovered for another 10 minutes.

Meanwhile, dice the stalks of celery. Cut or shred chicken into bit sized pieces (removing skin and bones). Sauté celery in 1 tbsp of butter for a couple of minutes. Add in chicken & season with black pepper. (The bouillion cubes are already salty so there is no need for any additional salt.) Add the chicken and celery to the soup. Stir gently. Remove yolk from boiled eggs and chop whites and add them to the soup. Stir all to combine.

Source: KevinandAmanda
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