Chicken & Dumplings

By Vic

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Prep Time

15 min

Cook Time

35 min

Servings

4 servings

Difficulty

Easy

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces 4 cups chicken broth 1 cup milk 2 tbsp butter 2 tbsp all-purpose flour 1 package refrigerated biscuits 1/2 tsp dried parsley 1/4 tsp dried thyme 1/4 tsp garlic powder, optional if tolerated Salt, to taste

1. Melt the butter in a large pot over medium heat. Add the chicken, season lightly with salt, parsley, thyme, and optional garlic powder, and cook for 4 to 5 minutes until the outside is opaque. 2. Sprinkle the flour over the chicken and butter. Stir continuously for about 1 minute so the flour cooks without browning. 3. Slowly stir in the chicken broth, scraping the bottom of the pot so the flour blends smoothly into the liquid. Bring to a gentle simmer. 4. Simmer for about 10 minutes, stirring occasionally, until the chicken is cooked through and the broth has begun to thicken. 5. Stir in the milk and return the mixture to a gentle simmer. Do not boil hard. 6. Cut each refrigerated biscuit into small dumpling-size pieces. Drop the pieces individually over the simmering chicken mixture. 7. Cover the pot and cook over low to medium-low heat for about 12 to 15 minutes, until the dumplings are puffed and cooked through. Avoid lifting the lid during the first 10 minutes. 8. Gently stir, taste for salt, and serve. Refrigerate two servings for the next day's lunch.