Chicken & Dumplings have always eluded me. I have tried many different recipes and all turned into a lumpy, gooey mess. My sister-in-law Amy (got to give her props for this one) told me she had the easiest & best recipe. It took me several years to get over my many failures before I finally asked her to let me have it. You know a recipe is easy when someone can text it to you.
What you need:
1 can Grands buttermilk biscuits (8 count)
2 14oz cans chicken broth boneless, skinless chicken thighs and/or tenderloins
(about 1 1/3 lbs)
1 small package of mixed frozen vegetables
Add: poultry seasoning, parsley, garlic salt, salt & pepper to taste
Trim and cut chicken to desired size. Place chicken in large pot and add enough water to almost cover chicken. Seasoning to taste. Simmer on medium about 30 minutes until chicken is very tender. Add chicken broth and bring to boil again. Cut biscuits in half or quarters and place in boiling mixture. Increase heat to medium high and boil for about 10 minutes until dumplings are firm. You may have to add more water depending on thickness preference. Add mixed frozen vegetables. Reduce heat to low and simmer until desired consistency.
What you need:
1 can Grands buttermilk biscuits (8 count)
2 14oz cans chicken broth boneless, skinless chicken thighs and/or tenderloins
(about 1 1/3 lbs)
1 small package of mixed frozen vegetables
Add: poultry seasoning, parsley, garlic salt, salt & pepper to taste
Trim and cut chicken to desired size. Place chicken in large pot and add enough water to almost cover chicken. Seasoning to taste. Simmer on medium about 30 minutes until chicken is very tender. Add chicken broth and bring to boil again. Cut biscuits in half or quarters and place in boiling mixture. Increase heat to medium high and boil for about 10 minutes until dumplings are firm. You may have to add more water depending on thickness preference. Add mixed frozen vegetables. Reduce heat to low and simmer until desired consistency.
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