Recipes
CHICKEN HERBED DUMPLING SOUP
Chicken Herbed Dumpling soup
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PrintINGREDIENTS
- 2 whole cloves garlic
- 10 small white onions, halved
- 3 1/2 pounds broiler-fryer chicken, cut up
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- 1 cup chicken broth
- 1 cup dry white wine
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 cup packaged biscuit mix
- 1 tablespoon chopped fresh parsley
- 6 tablespoons milk
DIRECTIONS
Insert cloves in one onion. Place all onions in a slow cooker. Add
chicken, salt, pepper, garlic, marjoram, thyme, bay leaf, broth,
and wine. Cover and cook on Low 4 to 5 hours or until chicken is
tender. Remove bay leaf and onion with cloves; discard. Turn control
to High. In a small bowl, dissolve cornstarch in water; stir into
chicken mixture in cooker. Cover and cook while making dumplings;
stir once. In a medium bowl, combine biscuit mix with parsley and
milk, mixing with a fork until moistened. Drop by teaspoons on
chicken mixture around edges of pot. Cover and cook on High 30
minutes or until dumplings are cooked in centers when tested with
a fork.
*note due to the liquid this is more of a soup than traditional chicken and dumplings.
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