This week officially was the start of sports season. My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week. Then every Saturday is a game. For football, soccer and basketball…until mid-March. So that means I need to have quick meals ready before they are back out the door again. One of my kids favorites is this Easy Chicken & Dumplings. I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.
The things I use for these are usually what I have on hand in my pantry and freezer. Freezer you say? Yes, freezer. When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer. It ensures that I always have these on hand for soups. So gather your ingredients….
For this recipe use any type of shredded chicken you desire. I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred. I used the whole large package and had enough leftover for chicken tacos later in the week. Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.
Chop all your good veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft. Now add your stock and water. (I use chicken bouillon versus chicken stock. This is a preferred taste for me so feel free to use either. When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve. Then then just add the remaining water separate. This is what you see in my Donald Duck cup. From one of my favorite places ever, Disney World!) Finally add your chicken.
Bring your pot to a good rolling boil for around 10 minutes. Time to make your biscuits. Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Viola! Done. Easy as that! Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
This is a perfect & easy weeknight dinner that your kids will love, trust me! And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper. Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.
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Easy Chicken & Dumplings
- 2 boxes Jiffy Buttermilk Biscuit Mix
- 2 cups shredded chicken
- 6 cups chicken stock
- 2 cups water
- 1 cup milk
- 1/2 tsp ground thyme
- 1/2 tsp oregano
- 1/4 tsp pepper
- 1 small onion, chopped
- 6 carrots, chopped
- 6 stalks celery, chopped
- 4 cloves garlic, chopped
- Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
- Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
- For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
- Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
- Serve & enjoy!