Chicken & Dumplings
By: Julie
Published: Monday, September 13, 2010 - 1:17pm

Ingredients




1 pound boneless, skinless chicken breast
1/2 cup all-purpose flour
salt& pepper to taste
1 teaspoon poultry seasoning
2 tablespoons olive oil
3 stalks celery
1 medium onion
2 russet potatoes
3 carrots
1 cup frozen peas
2 bay leaves
1 package or box biscuit mix
2 quarts (64 oz) chicken broth
1/2 cup water
4 tablespoons flour

Preparation

1 Cut chicken into bite sized chunks. 2 Mix flour, salt, pepper and poultry seasoning. 3 Coat the chicken chunks in the flour mixture by tossing them through and rolling them around a bit. 4 Chop the veggies into pretty small pieces, this is the secret to the dish cooking quickly. 5 Heat oil in a large skillet over medium high heat. 6 Cook chicken chunks in oil until light brown, about 3 to 4 minutes on each side. 7 Add the chopped veggies and bay leaf, cover pot and cook about 5 - 7 minutes, stirring occasionally. 8 Remove the bay leaves 9 Move the veggies to a large pot and add the broth. 10 Mix ½ cup water and 4 Tbsp flour together until smooth and slowly pour into the pot of broth, stirring constantly for about a minute. 11 Cover and cook over medium low heat for about 10 minutes. 12 While the veggies cook, mix up the biscuit mix according to package directions. 13 Add the broth to the pot and bring to a boil. 14 Reduce heat and drop in teaspoonfuls of biscuit batter. 15 Cover pot and simmer for about 30 minutes.

About


Adapted from Rachael Ray's Chicken & Dumpling Soup. I added more veggies and thickened the broth for a heartier meal. I also simmered and additional 20 minutes.