I’ve been sick, really sick. Over the last few weeks I have battled extreme fatigue and an overall feeling of yuck. Last week everything seemed to come to a head resulting in a compilation of illnesses. I suffered from a respiratory illness, stomach virus, and strep throat…simultaneously. Needless to say I haven’t been very active in the kitchen, but have watched countless hours of the Food Network, The Cooking Channel, and anything else to kill the time and keep my mind off of my misery.
While watching all of this food based television, I was inspired to make a semi-homemade version of my mom’s famous chicken and dumplings. It was just what the doctor ordered, almost as good as my mom’s 🙂 I’m usually a little more creative in the kitchen, but this is one of those meals that is best in it’s traditional form.
Chicken and Dumplings
1 Rotisserie Chicken
1 tbs butter
Celery, Onion, Carrot-to taste
Salt $ Pepper-to taste
2 48oz boxes of Swanson Chicken Broth
1 can cream of chicken soup
2 cups Bisquick
2/3 cup Milk
Remove Chicken from bone, cut meat into bite sized pieces
In large pot, add butter, celery, carrot, onion, salt and pepper-sweat vegetables, add chicken, chicken broth.
Bring to a boil
Boil on simmer for 2-3 hours until vegetables are tender
Add Cream of Chicken Soup and stir until dissolved
Combine Bisquick and milk to form soft dough
Drop spoonfuls of dough into boiling soup-cook uncovered for 10 minutes and then covered for 10 minutes