Old Fashioned Chicken and Dumplings

Anyone with some family from the south probably has a version of this recipe somewhere in their recipe box. Mine has been passed down from my maternal grandma to my mom, with one major change: the dumplings aren’t made with lard. This change also means, the dumplings are really easy to make and healthier too!

1 – 3-5 lb. Roasting Chicken
1 Yellow Onion, approx. 1 Cup, Chopped
3 Cloves Garlic, Chopped (or 1 tbsp. Garlic Powder)
1 lb. of Carrots, Cut into Bite Size Pieces
1 Cup Celery, Chopped
4 tbsp. Butter
32 oz. Box of Chicken Broth
1 tbsp. Thyme
1 Bay Leaf
2-3 Chicken Bouillon Cubes
1 Cup of Frozen Peas
2 Cups of Bisquick
Approx. 2/3 Cup of Milk
Salt and Pepper, To Taste

Place the chicken in a large pot fill with enough water to cover it. Set to medium heat. Once it boils, drop it to low to simmer for 30-40 minutes, or until the center reaches 160 degrees.

While it boils, cut up the vegetables. Then melt 2 tbsp of butter in a pan on low. Add chopped onion and cook until translucent. Then add the garlic and cook until fragrant, about 1-2 minutes. Turn off heat.

Once the chicken is cooked through, pull it out and let it cool to about room temperature. While it is cooling, add the chicken broth, thyme, and bay leaf to the pot and bring back to a simmer, stirring regularly. Then add the onion and garlic mixture, carrots and celery and let simmer. Once the chicken is cool enough to touch, shred it and add to the pot.

Taste the broth and add bouillon cubes, salt and pepper to taste. Simmer for about 20 minutes, or until the carrots are soft. Add peas about 15 minutes in.

Mix Bisquick with about 1/3 cup of milk at a time. I use almond milk and usually need less. The dough should be soft, but not watery. Mix just enough to combine and let it sit while the soup simmers, for at least 5 minutes.

Drop the stove heat on the pot to the lowest setting and drop the batter into the pot by the spoonful about an inch apart. They will float. Then cover the pot. After 5 minutes, gently flip the dumplings with a large serving spoon. Cook covered for another 5 minutes and then serve.

NOTE: If you are not going to eat all of it that day, only add the dumplings you will likely eat. Refrigerate or freeze the soup without dumplings. Reheat the soup in a pan and add the dumplings in the same way.