Chicken and Dumplings
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
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.