Bree's Chicken & Dumplings (with a twist)

posted by Bree - 

You'll need:

1 stick of butter

1 cup chopped/diced onions

1 1/2 cups diced celery

3 cups carrots ( I use frozen, but, whatever you have) 

1 1/2 cup frozen peas

8 cups chicken broth

½ cup all purpose flour

1 teaspoon basil

½ teaspoon thyme

1 tablespoon seasoned salt

1 teaspoon paprika

1 rotisserie chicken  (shredded)

2 cups shredded American cheese

1 tablespoon parsley

1 can Grand’s Buttermilk biscuits.

MELT BUTTER IN A LARGE SAUCEPAN ON MEDIUM HEAT. ADD ONIONS, CELERY AND CARROTS AND SAUTE FOR ABOUT 7-8 MIN (STIR OFTEN). ADD FLOUR AND CONTINUE STIRRING FOR 1 MINUTE.   SLOWLY ADD THE CHICKEN BROTH AND THEN BRING THAT TO A BOIL. ADD BASIL, SEASONED SALT, PAPRIKA AND THE THYME.  STIR WELL AND REDUCE TO A SIMMER.  LET IT SIMMER FOR ABOUT 7 MINUTES, STIRRING OCCASIONALLY.  ADD CHICKEN AND CONTINUE TO COOK (SIMMER) FOR AN ADDITIONAL 7 MINUTES OR UNTIL VEGGIES ARE TENDER. ADD CHEESE AND PARSLEY AND STILL WELL.  WITH A KNIFE (OR YOUR FINGERS) CUT EACH BISCUIT INTO 4-6 PIECES.  CAREFULLY ADD EACH PIECE OF BISCUIT INTO THE SOUP.  LET EACH SIDE OF THE BISCUIT COOK FOR A MINUTE OR SO (THEY COOK SUPER QUICK). REMOVE FROM HEAT. ENJOY!

Bree's Chicken & Dumplings w/ a twist
Bree

Bree

Bree Wagner Weekdays on KJ 97 in San Antonio, Texas! Want to know more about Bree? Get her official bio, social pages and blog on KJ 97! Read more

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