300x600
Ingredients
- 1 medium sweet onion finely diced
- 1 cup sliced carrot
- 2 ribs celery sliced
- 4 Tbsp butter
- salt & black pepper to taste
- 1 large bay leaf
- 1/4 cup all-purpose flour
- 1 10.75 oz can cream of chicken with herbs soup
- 3 14.5 oz cans low sodium chicken broth
- 3 cups roughly chopped rotisserie chicken
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried tarragon
- 2 1/2 cup buttermilk baking mix [i.e. Bisquick]
- 1 1/2 cup buttermilk
Instructions
- In the bottom of a large heavy bottomed pot or dutch oven,
melt the butter. Add diced onion, sliced carrots and celery. Season with salt
and black pepper to your taste. Cook for 5 minutes, until the vegetables are
beginning to soften and brown. - Add 1/4 cup all-purpose flour and stir to coat the
vegetables. - Add bay leaf, soup,
chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder
and tarragon. Adjust the salt and black
pepper to your taste. Stir well. - Increase the burner temperature and bring to a boil.
- Meanwhile, in a medium sized mixing bowl, mix together the
buttermilk baking mix and buttermilk. - Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling
dough dropping into the boiling broth. - After all of the dumplings have been added, lower the heat
to a gentle simmer and cover. Do not lift the lid for 20 minutes. - After 20 minutes, uncover, and gently press the dumplings
into the broth. - Remove from the heat. Allow to rest for 5 minutes before serving.
- Stir the dumplings through the broth prior to serving to
naturally thicken the broth.
Read Full Recipe >>>> Click Here
0 Comments