Abby, our 7 year old, came home early from school today because she wasn’t feeling well. I had picked up a rotisserie chicken earlier at the grocery store, so I whipped up a quick chicken and dumplings (which is basically chicken soup) to help her feel better on such a cold night.
Simple Chicken and Dumplings
2 cups water
2 cups boxed chicken stock
3 carrots, unpeeled and cut in half
3 stalks celery, cut in half
1 onion, cut in half
1 bay leaf
1 tablespoon dried rosemary
1 tablespoon dried thyme
white meat from rotisserie chicken, shredded
2 cups Bisquick
2/3 cup milk
Remove white meat from the chicken, and place chicken bones in a large dutch oven. Add the carrot, celery, onion, bay leaf, rosemary, and thyme. Add chicken stock and water and bring to a boil. Reduce heat to low and simmer for an hour (you can let it go longer, just add more water if necessary).
Strain stock through a fine mesh strainer and discard all vegetables and chicken.
Bring clean chicken stock to a boil. Meanwhile, mix Bisquick and milk to form a soft dough. Drop dough by small pieces into boiling stock. Cook for 10 minutes. Add shredded chicken. Salt and pepper to taste.
