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Chicken and Dumplings

by on April 24, 2013


So winter doesn’t want to end in Minnesota this year.  We’re not so lovingly calling it Springter.  But one thing that is good about those cold months are the warm comfort foods.  When I was younger we never really finished a chicken or turkey, at least not the way my husband’s family did.  Now once we’ve cooked a whole chicken there is always bits left.

Chicken (or Turkey) and Dumplings

1- left over cooked chicken bones and all.

4 to 5 cans of chicken stock

2 cans of cream of chicken soup

3 cans of mixed veggies or 1 bag of frozen veggies

1 medium onion diced

1 stick of butter or margarine

Garlic Powder


Onion Powder

2/3 cup milk

2 cups of Bisquick

Dice onion and place in a large sto

ck pot with a stick of butter and season with garlic powder.  Saute onions until clear.  Cut any parts left on the chicken in to cubes.  You should have close to 1 1/2 cups at least. Put cut up chicken and rest of carcass into the pot with chicken stock and cream of chicken soup.  Depending on how much chicken or turkey you have determines if you need 4 or 5 cans of chicken stock.  Bring to a boil.  Add veggies and reduce the heat to medium and let simmer for thirty minutes.  Add garlic powder, onion powder and pepper to taste.


Mix milk and bisquick, dumplings will appear sticky.  With two spoons scoop out about 1/3 cup of dough and place on top of soup until top is completely covered.  Cook uncovered for 10 minutes, then cover and cook for an additional ten minutes.  When dumplings are no longer sticky on top they are done. 



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  1. Yummy. Yummy. I probably should have this for dinner tonight. 🙂 Nice hot comfort food on a cold day.

  2. ahhhhhhhhhhhhhhhhhhhhhhhhh! Yessssssssssssssssssss!

  3. Mary Roya permalink

    This sound wonderful. Print it and will make it sometime soon! Thanks for sharing!

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