EASY OLD FASHIONED CHICKEN AND ROLLED DUMPLINGS SOUP

The differences this recipe has over traditional Chicken and Dumplings is pretty basic…and simple. This really is closer to a Cream of Chicken and Noodle Soup than anything else.

I used Pillsbury Grands biscuits to make old-fashioned rolled dumplings instead of from scratch dough. The chicken is from a leftover rotisserie chicken. The soup part is because it uses a much thinner sauce. The stock is store-bought low-sodium chicken stock. I still introduced a bit of cream near the end, but only a little cornstarch as a thickener. All in all, it really is an “easy” Old Fashioned Chicken and Dumplings.

One of the keys to the rolled dumplings is to roll out the Pillsbury Grands thin, to about 1/8 of an inch before cutting them into strips. They will puff up a lot when cooking in the stock.

Ingredients:

• 4 cups of low-sodium chicken stock

• 1/4 cup dry sherry

• 1 cup carrots, 1/4 inch coin cut

• 1 cup celery, 1/4 inch bias cut

• 1 cup white or yellow onion, 1/4 inch dice

• 1 cup white mushrooms, halved then 1/4 inch slice

• 1 garlic clove, minced

• 1 fresh thyme sprig

• 1 bay leaf

• 3 tbsp cornstarch

• 1/2 cup cream

• 1 1/2 cups cooked chicken, shredded or diced

• 1/4 cup frozen peas

• Kosher salt and white pepper

• 1 can Pillsbury Grands biscuits

• 2 tbsp chopped parsley

• Chopped chives for garnish

Directions:

• Place the chicken stock and sherry in a large saucepan. Add the carrots, celery, onion, mushrooms, garlic, thyme sprig, and bay leaf to the saucepan. Bring to a boil, lower the heat, cover, and simmer for 25 minutes. Stir the cornstarch into 3 tbsp of cold water then stir into the simmering sauce. Let it thicken for a few minutes.

• Add the cream, cooked chicken, and peas to the saucepan and let heat, covered, on low heat for about 10 minutes. Taste and reseason if necessary.

• Remove the biscuits from the tin. You will only need half of them. Bake the other half according to package directions and save for a later use. Take 4 of the biscuits and roll them out to about 1/8 of an inch. Slice them into 1 inch long half inch wide strips.

• Bring the sauce to a low simmer. Add the dumpling strips to the saucepan, sprinkle with the parsley, cover, and let cook for 20 minutes until the dumplings are cooked.

• Serve in large bowls and garnish with chopped chives.