CHICKEN, SOUPS + STEWS

Chicken and Dumplings

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Chicken and Dumplings

Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 yellow onion, diced

  • 2 ribs of celery, sliced

  • 2 tbsp olive oil

  • 1 tbsp minced garlic

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp paprika

  • 1/2 tsp dried Rosemary

  • 1/2 tsp dried thyme

  • 5 cups chicken broth

  • 1 1/2 cups frozen peas and carrots

  • 3 cups cooked shredded chicken

  • 10.5 oz can cream of chicken soup

  • 1 box jiffy corn muffin mix 

  • 1/2 cup milk

Directions

  • To a large pot on the stove over medium high heat, add in the olive oil. Once the oil is hot add in the celery and onions turn the heat to medium heat and let cook stirring often for five minutes to soften the vegetables.
  • Stir in the minced garlic for 10 seconds or until it is fragrant
  • Stir in all of the seasonings, broth, frozen peas and carrots, chicken, cream of chicken soup, and bring to a boil.
  • To a smaller bowl add in the corn muffin mix and milk. Stir well. (This is your dumpling mixture)
  • Add spoonfuls of the corn muffin mix into the boiling soup turn the heat to low and let it simmer uncovered for five minutes (DO NOT STIR the dumplings won’t turn out) Cover for five more minutes (DO NOT STIR) then half cover for five more minutes carefully stir and serve! 

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