Jane’s Chicken & Dumplings
1 Chicken, 4-6 pounds
2 cups chicken stock
2 cups water
1 onion, large (leave skin on) quartered
2 stalks celery, coarsely chopped
12 peppercorns, whole
1 16 oz. Package frozen vegetables
5 tablespoons flour
1 2/3 cups milk
2 cups bisquit, mixed with 2/3 cup of milk
- Clean and rinse inside of chicken and place in large Dutch oven with 2 cups of chicken stock, water, onion, celery and peppercorns. Bring to a boil and reduce to a simmer. Cook covered for approximately 1 hour or until chicken is cooked.
- Remove chicken and let cool. Remove skin and bones and break into small serving pieces. Reserve.
- While chicken is cooling, cook remaining liquid until reduced to about 2 cups. Strain into gravy cup.
- Remove about 6 tablespoons of chicken fat from cup and make roux with 5 tablespoons of flour. Cook for one minute and add remaining broth, eliminating fat from the top of the cup. Add enough milk to make a light gravy.
- Add chicken to gravy and bring to boil. Reduce heat to a gentle simmer.
- Add Mixed frozen vegetables.
- Mix bisquit mix and 2/3 cup of milk together and drop by tablespoons into simmering liquid. Cook for 10 minutes and then cover and cook 15 minutes longer.
- Remove cover and serve.
Super Easy Chicken Noodle Soup
1 Tablespoon butter
½ cup onions, chopped
½ cup celery, chopped
4 14oz. Cans chicken broth, low sodium and lowfat
½ pound chicken breasts, cooked, diced
1 ½ cups egg noodles, or rice
1 cup carrots, diced
½ teaspoon basil, dried, optional
½ teaspoon oregano, dried, optional
½ teaspoon parsley, fresh, optional
1 teaspoon lemon juice, or zest, optional
Salt and Pepper to taste
- In a large pot over medium heat, melt butter. Sauté celery, onions, and carrots until just tender, about 5 minutes.
- Add chicken broth, spice, lemon juice and salt/pepper to taste. Bring to a boil and add noodles or rice. Cook until al dente, about 8 to 10 minutes. (Noodles and rice can be cooked ahead of time and added to the broth when adding the chicken.)
- Add cooked chicken and noodles or riace, let simmer until heated through, about 2 minutes.
NOTE: If you have a 4 to 6 ounce uncooked chicken breast, you may add it with the chicken broth, cook for 20 minutes, remove from stock, chop and add to soup.