from Our Best Bites
6 cups chicken broth
1 lb. cooked chicken, cut into bite-sized pieces
1 1/2 c. sliced carrots
3 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk
1 recipe of Bisquik or Jiffy dumplings (recipe is on the box) or 2 cups brown rice
In a large pot, heat some olive oil over medium heat and add onions and garlic (and brown rice, if using). Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add prepared dumplings by small spoonfuls. Cook until dumplings are cooked through (they should appear moist but feel firm).
Sunday, October 24, 2010
Christina's Chicken and Dumplings
Labels:
carrot,
celery,
chicken,
chicken broth,
dinner,
dumplings,
evaporated milk,
soup
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