With our chicken leftovers this week, I decided to make chicken & dumplings. After some Google searching, I was glad to see that this can be done without cream of chicken or mushroom soup. Instead, I just used homemade chicken broth, and the consistency turned out like a chicken noodle soup. If you don't want to make your own broth (although I HIGHLY recommend it), Swanson's chicken broth is dairy-free (check labels!).
For the dumplings, I used Original Bisquick mixed with Silk Original Almond Milk and a little of the chicken broth from the pot.
I adapted this recipe from About.com.
- 2 T. olive oil
- I large onion, chopped
- 1 garlic clove, finely chopped
- 1 t. dried thyme
- 2 T. flour and 1.5 cups, divided
- 1 14.5 ounce chicken stock (homemade or Swanson's dairy-free)
- 2 lbs. boneless, skinless chicken thighs or breasts, diced
- 1/2 bag of frozen vegetable (any combo of peas, carrots, green beans, etc)
- 2 cups Bisquick
- 1/3 cup dairy-free milk
- Salt and Pepper to taste
In a medium pot, heat the oil over medium heat. Once the oil is hot, add the onion, garlic, and thyme. Stirring occasionally, cook until the onions are translucent, about 4-6 minutes. Add the 2 T. flour, whisking constantly until combined, and cook about 30-45 seconds. Gradually add the stock, whisking constantly, and bring to a boil. Turn down the heat to medium low, add the chicken and frozen veggies and cover. Cook for 20-30 minutes, stirring from time to time.
Make the dumpling batter. In a medium-sized mixing bowl, mix 2 cups of original or low fat Bisquick with 1/3 cup dairy-free milk and 1/3 cup of your chicken broth from the pot.
Drop the batter, a spoonful at a time, into the simmering broth. Add salt and pepper to taste. Cook for 10 minutes uncovered. Then cook another 10 minutes covered until dumplings are cooked through. Serve hot.