For a while now, I’ve had a hankering for dumplings. I’ve had Chinese dumplings and southern dumplings before. And, I didn’t care which I had. Well, we had chicken and I also wanted gravy…I know, my craving are weird, and NO I am NOT pregnant…not for a long while…
So, I decided to make southern-style chicken and dumplings. They’re not fully southern as I didn’t use home-made dumplings and they’re my own interpretation.
For the Soup:
2 large chicken breasts
1 can of chicken broth
1 1/2 cups of milk
2 medium sized carrots
1/4 an onion
1 cup sour cream
For the Dumplings:
1 1/2 cups Bisquick mix
almost 2/3 cup milk (1/3 cup and half a 1/3 cup)
1) Slice the onion carrots. Cut the chicken breasts into large pieces.
2) In a separate bowl, mix a 1/2 cup of flour with enough rosemary, thyme, sage, salt, and pepper to preference. Coat the chicken with the seasoned flour.
3) In some oil, under medium heat, cook the chicken. They should be golden and cooked through.
4) Pull the chicken apart.
5) Pour the milk, sour cream, broth, onions, carrots, chicken, and herbs into a soup pot. Heat on medium-high until boiling, and stir often.
6) As you are waiting for it to boil, in a separate bowl, mix in the Bisquick and milk.
7) After the soup has been boiling for a few minutes, and the sour cream is completely dissolved, drop the heat to medium-low.
8) Pull small pieces from your mix, and gently put in the soup. Dumplings should be floating on the top.
9) Put in more salt, pepper, sage, thyme, and rosemary. Let the soup simmer for 7-10 minutes on low heat, or until dumplings are cooked through.
10) LET IT COOL! It will still be very, very hot, so be patient!
11) Spoon it up and enjoy it!
I’m just so proud of how this picture turned out! And that’ is with my iPhone!