Chicken and Dumplings Recipe Demonstration

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

In a four-quart soup pot, add the fat from the chicken stock that has solidified in the refrigerator.

Add 113 grams of butter to the pot and let it melt.

Add 1 cup of previously frozen onion and 1 cup of previously frozen sliced celery to the pot.

Add 3 diced medium carrots to the pot and stir.

Add 1 teaspoon of kosher salt and some grinds of black pepper to the vegetables.

Let the vegetables sweat for about 5 minutes until the carrots soften.

Add 1/2 cup of flour to the pot to make a roux and stir it in.

Add 4 cups of chicken stock to the pot, stirring as you go.

Add 1 teaspoon of dried thyme, a dash of garlic powder, and more black pepper to the pot.

Squeeze in the juice of half a lemon and stir.

Add the chicken to the pot, stirring to combine.

Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 20 minutes.

Chop half a bunch of fresh parsley in a food processor and set aside for garnish.

After 20 minutes, prepare the dumpling dough using 2 cups of Bisquick and 2/3 cup of whole milk, stirring with a fork until just combined.

Drop spoonfuls of the dumpling batter into the bubbling chicken mixture in the pot.

Lower the heat to a quiet simmer and let the dumplings cook for 10 minutes with the lid off.

After 10 minutes, cover the pot and let the dumplings simmer for another 10 minutes to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens