Yes! Homemade Chicken & Dumpling Soup.
So I sent Jordan a text message earlier this evening to ask him what he wanted for dinner between "Spicy Honey Chicken" or Chicken & Dumpling Soup. I already had the chicken set out to dethaw so that's where those choices came from. Yes, I do freeze our meats. I buy in bulk and freeze - it's cheaper and easier. shoot me. ;)
Well, I guess I wasn't to prepared for his answer because I had to scour the internet for a recipe of chicken and dumpling soup that didn't require EGGS to make the dumplings. We happened to use up all of our eggs the past two days. Go figure! So after much research, I found a recipe from Taste Of Home that I edited and adapted.
I mentioned in my latest post, Autumn Yummies, that I really enjoy when I have all the ingredients of a recipe in the pantry or fridge. Well, needless to say... I didn't for this one. I was missing some of the veggies so I just left them out.
After a few bites of eating the soup, Jordan goes "What are these?" talking about the dumplings. I answered "dumplings, kinda like biscuits." Jordan preceded to eat one and goes, "WOW! These are good!" Not sure why he didn't know what Chicken & Dumpling soup was since he chose it for dinner... but hey, he loved it!
So this soup ends up to be a delicious creamy chicken and dumpling soup. The chicken is moist and falls apart in your mouth and the dumplings hit the spot! [recipe below pictures]
Cut up 2 chicken breasts in 1 inch cubes, using a pair of kitchen sheers
Season chicken with salt and pepper
Cook chicken in 1 Tbs oil until browned; make sure there is no more pink meat
Dice up half of an onion.
In a large saucepan, combine 1/4 cup flour with 1/2 cup chicken broth until smooth. NO heat.
Add 1 cup of water and the rest of the chicken broth (3.5 cups) to the flour/broth mixture
Stir all together and turn the heat to high
Add the chicken and the onions (and other veggies, if you choose) to the broth mixture. Bring to a boil then simmer uncovered for 10 minutes
While the broth is simmering, combine Bisquick, flour mixture, and cheddar cheese.
Slowly pour in milk. (DO NOT use a whisk to mix together... trust me!)
This is what the batter should look like.
Pinch off quarter sized balls and drop in the simmering broth. They will get bigger when dropped in like this. They will eventually get smaller. COVER up the pot and simmer for 15 minutes.
When finished, you will have a creamy chicken and dumpling soup!
Chicken & Dumpling Soup
Printable Version of Recipe
- 2 chicken breasts, cut into 1 inch cubes
- 1/4 teaspoon salt (I used freshly ground so I just guessed, I'm including the measurement to give you an idea)
- 1/8 teaspoon pepper (just guessed)
- 1 tablespoon olive oil (or canola oil)
- 1/4 cup all-purpose flour
- 4 cups chicken broth, divided
- 1 cup water
- 2 cups frozen green beans (not included in mine)
- 1.5 cups diced onions
- 1 cup coarsely shredded carrots (not included in mine)
- 1 teaspoon garlic powder (feel free to use freshly minced garlic - I just broke my garlic crusher so I couldn't)
- 2/3 cup Bisquick
- 1/3 cup cornmeal (instead of cornmeal, I did 2 tablespoons cornstarch and 2 tablespoons flour)
- 1/4 cup shredded cheddar cheese
- 1/3 cup milk
1. Sprinkle cut chicken with salt and pepper. In a medium skillet, saute chicken in oil until browned and longer pink.
2. In a large saucepan with NO heat, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Turn heat to High. Add the beans, onions, carrots, garlic, and chicken. Bring to a boil. Reduce heat to medium-low; simmer, uncovered for 10 minutes.
3. Meanwhile, in a small bowl, combine the Bisquick, cornmeal (or my mixture), and cheese. Stir in milk just until moistened. Pinch of balls about the size of a quarter off the batter and drop into the simmering soup. (I got about 18 dumplings) Cover and simmer for 15 minutes.
4. Makes three large servings (original recipe said four servings... but the way Jordan eats... it's definitely 3 large servings)