We make chicken n dumplings several times a year. We make it the same way each time and use frozen dumplings from shop n save or walmart. Makes things easy really and they taste perfectly fine. Today I decided to try something new. As several people posted on my facebook wall to use biscuits. I thought hummmm....never did it that way so I will try it out and see. Going by the way I normally make it along with partial way of Pillsbury recipe on their site. I also never used cream of chicken soup in mine so that was new as well. I bought Pillsbury Grand Home style Buttermilk biscuits in a can. They are huge biscuits of dough and they are very easy to peal into two layers. I did that and then smashed each layer down and cut each layer into 6 pieces. They were tiny pieces of dough and I lightly put flour on them and shook off excess flour before putting it in the pot. They puff up at first then while cooking they shrink down. Here is the recipe of what I used.
6 boneless/skinless chicken breasts (non--frozen) 1 onion 20 chicken bouillon cubes 3-4 stalks of celery 1 lg. can of Cambells cream of chicken soup 1 can Pillsbury Grands homestyle buttermilk can of biscuits salt and pepper I use a huge soup pot! I fill it a little more than half way. I cut one onion in half and throw it in. I add the chicken and while it cooks, I take the fat off the top (or as my mother used to call it...scum) LOL I cook the chicken about 30 mins. I took the chicken out and shredded it a big into chunks then added it back in the pot. I then add the bouillon cubes and let those dissolve and then I added the cream of chicken soup. I also cut the celery into pieces and add that along with some salt and pepper. While it was cooking I started to make the biscuit dumplings. I pulled apart each biscuit into 2 layers, flatted them out and cut them into 6 pieces. I dipped them in some flour and shook off the excess flour and threw them in the pot. Stir after a few pieces so they don't stick. Once all the biscuit dumplings are in, I cooked an additional 1 hour to ensure the dumplings were cooked through and that the broth flavored them well. Let me just say it tastes awesome! :) Now, I still prefer the frozen dumplings as they are easier and more substantial. But using biscuits if you have to isn't to bad. You HAVE to cook them long enough!
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Yummy and perfect for Winter! Feeds our family for a couple days.
Ingredients: Boneless Chuck Roast 20 Wylers bouillon cubes. bag of carrots cut into 3 pieces then cut pieces and slice them in half (cooks faster this way) several stalks of celery cut into 3 inch pieces. one onion one to two bags of Kulski noodles Regular size bottle of Original V-8 (use half or a bit more of bottle) Directions: Fill large soup pot with water about half way and put on Medium heat. Cut Chuck Roast into 2 inch pieces and place in water when water starts getting hot. Let cook for about 1/2 hour. You will notice the fat come to the top, simple scoop it out. Then add one onion cut in half and the bouillon cubes. Cook for another 1/2 hour. Next add your carrots and celery and V-8. Cook for one more hour. Before your soup is done, cook noodles according to package. Drain and add to pot of soup. This is one of my all time favorite soups! Hubby made this recently and it was so damn good! He adds more than what it calls for because it was to taste for him but here is the recipe.
INGREDIENTS •8 slices bacon cooked and crumbled (reserve about 2 tablespoons of crumbled bacon for garnish) • 11 tablespoons butter (about 2/3 cup) • 2/3 cup all purpose flour • 7 cups milk ( I used a combo of whole milk and 1%, use whatever you have on hand) • 4-6 potatoes, baked peeled and cubed (I typically cook them in the microwave to speed the process along) • 4 green onions, chopped plus additional for garnish • 2 cups sharp cheddar cheese, shredded plus additional for garnish • 1 cup sour cream • 1 teaspoon salt • 1 teaspoon ground black pepper DIRECTIONS 1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes. 2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup. 3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit. 4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently. 5. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper. 6. When the cheese has melted serve immediately. Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion. 7. This recipe typically serves 4-6. |
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