Friday, January 14, 2011

Chicken and Dumplings

1 tsp poultry seasoning
1/8 tsp rosemary
1/8 tsp sage
1/8 tsp tyme
2 large onions, chopped
3 C of chopped carrots
3 C pf chopped celery
3 C chopped cooked chicken
1 tsp poultry seasoning

3 C flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 C butter
1 C milk

Place chicken carcas in crock pot, cover with water. Place 1 tsp poultry seasoning, rosemary, sage, tyme, 1 chopped onion, 1 C chopped carrots, 1 C celery in crock pot. Cook on low for 8-10 hours. Pour liquid into large stock pot (I place a strainer on top of my stock pot to catch all the solids). Add remaining ingredients. Bring to a boil. Let simmer on low for 1 hour. Turn heat to high and bring back to a boil. Mix biscut ingredients in a medium bowl. Drop biscuts by the spoonful into soup. Boil for 7 minutes. Serve and enjoy!

(Inspired by Better Home and Gardens Biscuits Supreme)

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