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Homemade Chicken Stock and Dumplings by Bobbi Russell serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Flavorful chicken stock with easy home-made dumplings.

Use the leftover bones from Blasted Chicken or a store-bought rotisserie chicken.

Ingredients:

chicken carcass

5 cups

water

onion, chopped

2 stalks

celery, chopped

carrots, chopped

1 tsp

salt

1/2 tsp

pepper

1 tsp

poultry seasoning or thyme

2/3 cup

baking mix (i.e. bisquik)

3 Tbsp

milk

Directions:

Place the chicken carcass in a soup pot. Pour in water to almost cover. Add vegetables and bring to a gentle simmer for 1 hour. Do not boil or you will have a cloudy stock. Remove chicken to a bowl to cool. Remove vegetables if you want or leave them in. Taste for seasoning and add salt, pepper and spices if needed. Bring liquid to a gentle boil. Remove any meat from the bones and put back in pot, discard bones. Mix baking mix with milk and drop 4 large or 8 small dumplings onto boiling stock. Reduce heat and cover. Cook about 15 minutes, or until dumplings are cooked through and fluffy and stock is thickened a bit.

Categories:

Low Calorie
Main Dishes
Peanut/Nut Free
Poultry
Quick & Easy
Smart Budget Foods
Soups
Uses up Left-overs