Bisquick Chicken and Dumplings

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

¼ cup (½ stick / 57 g) unsalted butter

1 large yellow onion, (diced (about 1 ½ cups)

2 large carrots, (diced (about ½ cup)

2 ribs celery, (diced (about ½ cup)

2 tablespoons all-purpose flour

5 cups (40 ounces) chicken broth

3 cups (420 g) rotisserie chicken, (shredded, cubed)

½ teaspoons kosher salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

¼ teaspoon cayenne pepper, (optional)

2 cups (240 g) Bisquick™, (homemade or store-bought)

⅔ cup (163 g) whole milk

fresh parsley, (chopped for garnish)

Instructions

Melt butter in Dutch oven.

In a large Dutch oven over medium heat, melt butter.

Cook vegetables.

Add onion, carrots, and celery. Cook until softened, stirring occasionally, about 8-10 minutes.

Add flour.

Sprinkle the flour over the vegetable mixture and stir to combine.

Drizzle in chicken broth.

Slowly drizzle in the chicken broth, whisking continuously to ensure a smooth mixture.

Add chicken, salt, pepper, thyme, and cayenne. Bring to a boil.

Add chicken, salt, pepper, thyme, and cayenne pepper (if using). Bring the mixture to a boil.

Combine Bisquick and milk.

While bringing the soup to a boil, prepare the dumplings. In a medium bowl, combine Bisquick and milk, stirring until a soft dough forms. Set aside.

Drop dumpling mixture into boiling soup.

Once the soup is boiling, drop spoonfuls of the dumpling mixture on top of the boiling soup.

Cover. Reduce heat and cook.

Cover the Dutch oven and reduce the heat to medium-low. Cook for 10 minutes.

Uncover and continue to cook.

Uncover and continue cooking for an additional 10 minutes, or until the dumplings are cooked through.

Garnish with fresh parsley.

Garnish with chopped fresh parsley before serving.

Nutrition

• Taille de Portion: 1 portion
• Calories: 418 kcal