Ingredients
-
4
-
3
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Caroline’s Quick Chicken and Dumplings, One of my best friends made this to serve at our monthly girl get-together. I thought it was delicious and got the recipe., So quick and easy! Never thought dumplings could be a 20 minute dish. The boyfriend loved them!
I uploaded a picture, if the coloring looks a little different than the others, it’s because I chose to substitute beef stock instead of water, just as personal preference. It blended great, and made the broth super rich maybe a con to some, but we love rich broth.
I also added a little flour to thicken it up. When I make dumplings from scratch, I always end up with thick broth, as loose flour tends to fall off the dumplings and thicken the surrounding broth. The added flour mimicked this “from scratch” effect, and the boyfriend was none the wiser.
I’m still loyal to my grandma’s backwoods Kentucky dumplings, but they’re so time consuming. Honestly, who can afford to spend an entire day cooking dinner? Because of this, I’ve pretty much eliminated dumplings from my day to day menu, but this recipe provided the perfect solution. The shortcut was delicious, and far more practical than conventional dumplings. I’ll definitely be making them again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Pot, Bring First 5 Ingredients to a Boil Over Medium-High Heat; Stir Often. |
|
2
Done
|
Separate Each Biscuit in Half, Making 2 Rounds Per Biscuit. |
|
3
Done
|
Cut Each Round in Half. |
|
4
Done
|
Drop Biscuit Pieces, 1 at a Time, Into Boiling Broth Mixture; Stir. |
|
5
Done
|
Place Cover on Pot, Turn Heat to Low, and Simmer, Stirring Occasionally For 15 to 30 Minutes or Until Dumplings Are Desired Doneness. |
