Chicken and dumplings

Indeed chicken and dumplings. It looks like a delicious and hearty dish!

This recipe described sounds like a quick and easy way to make chicken and dumplings.

Here is a slightly

Saute onion, celery, and carrots in a pot or Dutch oven over medium heat until softened.
Add chicken and cook until browned.
Stir in flour and cook for a few minutes to coat the chicken and vegetables.
Gradually whisk in chicken broth until simmering.
Add bay leaves, marjoram, rosemary, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
Stir in heavy cream or half and half (optional).
Bring soup back to a simmer.
Cut biscuits into quarters and drop into the pot.
Cover and simmer for 15-20 minutes, or until biscuits are cooked through and fluffy.

Here are some tips for making chicken and dumplings:

Use leftover cooked chicken to save time.
If you don’t have fresh herbs, you can use 1 teaspoon dried thyme instead.
Be careful not to overmix the dumpling dough, or the dumplings will be tough.
The dumplings are done when they are cooked through and fluffy. You can check them by inserting a toothpick into the center of a dumpling. If the toothpick comes out clean, the dumplings are done.

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