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Ingredients
48 Ounces chicken broth
4 Medium carrots, peeled & diced
1 Cup frozen peas
4 Chicken thighs, boneless, skinless
2 1/4 Cups baking mix like Bisquick or Jiffy
2/3 Cup milk
Salt & pepper to taste
Instructions
In a large stockpot, add chicken broth, carrots, and chicken breasts. Add salt and pepper to taste. Bring to a boil, then cover and simmer for 30 minutes, or until carrots are tender.
While carrots and chicken simmer combine baking mix and milk until dough forms.
Remove chicken from broth and set aside. Add frozen peas to pot and return to boil. Tear off grape-sized balls of dough and drop into boiling broth (or roll and cut dough into uniform dumplings if you prefer). Stir as needed to ensure dumplings are submerged, cover and cook until dumplings are done.
Shred chicken with two forks and stir into broth with dumplings. Reduce heat and simmer 10 minutes more.