Saturday, October 17, 2009

chicken and dumplings

A great soup recipe for a chilly weekend...

Eppie's chicken and dumplings soup:

1 1/2 lbs. cooked chicken (This can be white or dark meat, but it needs to be pulled and shredded. I suggest just buying a roasted chicken at the grocery store.)
1 can refrigerated biscuit dough (Don't use butter flavor or "flaky layer" dough. The dumplings will not work.)
8 cups chicken broth
2 cups water
1 tbsp parsley leaves
1/4 cup dried onion flakes
1/2 tsp black pepper
1/2 tsp creole seasoning
1 small pinch white pepper
baby carrots
Shred the chicken by hand, taking care to remove bones and skin.
Cut the uncooked biscuit dough into small pieces. I suggest cutting each biscuit into eighths, but you could do fourths or sixths for even larger dumplings.
In a large pot, bring the broth to a strong boil over high heat.
Add the cut biscuit pieces to the broth. They will immediately puff up. When they're really big and airy, reduce the heat on the pot to medium high. Cook for 15 - 20 minutes. Don't stir.
Add the shredded chicken and spices. (I also added baby carrots and celery.) Stir and reduce heat to a simmer.
Give it some time to thicken (45 minutes to an hour), stirring occasionally, and serve.

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