The weather has cooled quite a bit in the Pittsburgh area and my soup cravings have slowly started to return. It’s been awhile since I’ve made the original recipe for chicken and dumplings I posted back in 2008. So I thought I would blow the virtual dust off of this classic old friend and relive the glory days.
There was one problem. It was a long workday, I was tired and all I really wanted to do was spend the evening watching reruns on the Cooking Channel. It then became my mission to figure out how to get the best of both worlds with as minimal effort as possible.
After all of the shortcuts I took with this recipe, the flavor was actually really close to the original. It was warm, comforting and extremely hearty. It was a perfect one bowl meal to eat while being firmly planted on the couch.
- 2 Tbl. butter
- 2 ½ - 3 cups cooked rotisserie chicken, diced
- 1 (12 oz.) bag frozen mixed vegetables
- 1 tsp. dried oregano
- 1 (48 oz.) low sodium chicken broth
- salt and pepper
- 2 cups baking mix (Bisquick)
- ¾ cup milk
- Melt butter in a heavy stock pot. Sauté the diced chicken, frozen vegetables and oregano in the butter for 2-3 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.
- In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered.