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Chicken and Dumplings

Chicken and Dumplings

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup carrots, sliced
1 cup celery, sliced
1/2 cup onion, chopped
5 cups chicken broth
1 stick butter or margarine
2 1/3 cups baking mix, divided
3-4 boneless skinless chicken breasts, cooked and cubed
2/3 cup milk
Salt and pepper to taste
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Let's Make It
Prepare veggies and cook in broth until tender. Strain to separate veggies and broth, reserving both.
In Dutch oven, melt margarine completely, and then add 1/3 cup baking mix. Stir constantly over med heat until mixture is smooth and bubbly. Add chicken broth (should have at least 4 cups left). Continue to stir constantly until it starts to thicken. Return veggies and add chicken to mixture. Turn heat down to low, cover.
In another bowl, combine 2 cups baking mix with milk. Mix until a gooey dough forms. Drop quickly by spoonfuls into hot chicken soup mixture. Cook over medium heat for 10 minutes uncovered, then cover and cook for another 10 minutes.
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