Ingredients:
INGREDIENTS | QUANTITY |
---|---|
Butter | 45 ml (3 tbsp.) |
Medium Onion (diced) | 1 |
All-Purpose Flour | 45 ml (3 tbsp.) |
Chicken Broth (900ml can) | 1 |
Roast Chicken (cut into 1.25 cm pieces) | 750 ml (3 cups) |
Medium Carrots (peeled, diagonally sliced) | 4 |
Celery Stalks (diagonally sliced) | 3 |
Heavy Whipping Cream | 125 ml (1/2 cup) |
Fresh Thyme Leaves (chopped) | 10 ml (2 tsp) |
Salt | 2.5 ml (1/2 tsp) |
Pepper | 2.5 ml (1/2 tsp) |
Original Bisquick™ Mix | 2 cups (500 ml) |
Milk | 150 ml (2/3 cup) |
Fresh Parsley (chopped) | 75 ml (1 1/2 tsp) |
Additional Fresh Thyme Leaves (chopped) | 30 ml (2 tbsp.) |
Instructions:
Melt and Saute: In a Dutch oven, melt butter over medium heat. Add diced onion and sauté until softened and aromatic.
Flour Power: Sprinkle all-purpose flour into the buttery mixture, stirring to create a roux. Cook for a couple of minutes to eliminate any raw flour taste.
Broth Fusion: Gradually pour in the chicken broth, stirring diligently to achieve a smooth and velvety consistency.
Chicken and Veggie Medley: Introduce the star ingredients—roast chicken, carrots, celery, whipping cream, thyme, salt, and pepper. Allow the flavors to meld as the mixture simmers to perfection.
Dumpling Magic: While the chicken and veggies simmer, it’s time to whip up the dumplings. Combine Bisquick™ mix, milk, and thyme in a bowl. Drop spoonfuls of batter onto the simmering chicken mixture.
Cook and Cover: Let the dumplings work their magic, cooking for 10 minutes uncovered, and then an additional 10 minutes with the lid on, until they’re fluffy and cooked through.
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