*Ingredients:
- +For soup
- °3 to 4 grilled grilled chicken cups (or 2 large cooked and grated chicken breasts)
- °8 cups water
- °4 tablespoons better than Pouillon chicken
- °4 tbsp salted butter
- °4 islands cut in half lengthways and then cubes
- °4 celery stalks cut into cubes
- °2 small yellow onion finely sliced
- °Flour cup 1⁄2
- °1 cup milk
- °1 teaspoon Italian seasoning
- °1 teaspoon salt
- °1 teaspoon garlic powder
- °1 teaspoon onion powder
- +Dumplings
- °2 cups bisquek
- °1 teaspoon salt
- °1 teaspoon garlic powder
- °1 teaspoon Italian seasoning
- °2/3 cup milk
*Preparation:
- For soup
- In a large bowl, combine water and better than puillon to make chicken broth. Put it in the microwave for 3 minutes. Remove it and turn it well. Set aside.
- In a large pot of stock over medium heat, add carrot, celery, onion and 4 tbsp butter. My heart is good to collect. Let it cook for 10 minutes, stirring often to ensure the onion does not burn.
- Add 1⁄2 cup of flour and stir. Add the chicken stock and boil.
- Add grated chicken, Italian spices, garlic powder, onion powder, salt and milk. Stir well. Stir the temperature to low and let it mature while making the dumpling mix.
- Dumplings
- In a separate bowl, add the seasoning to Bisquick and gently stir to combine.
- Sprinkle the milk in the biscuit flour and gently stir to incorporate the liquid. Don’t overpayment. Let the mixture rest for 1-2 minutes.
- Using 1 1/2 tablespoons (1.5 inches) of cookies, gently drop the Bisquick mixture * leaving space between each dumpling as it will expand in size as it cooks * in boiling chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer for 15 minutes.
- Turn very carefully every dumpling in the pot (taking care not to dismantle it) and continue cooking, unveiling, for an additional 2-3 minutes.
- Introduce and enjoy. Optional for decorating with a little chopped parsley. This produces 12 dumplings.
Enjoy !
