Easy Chicken and Dumplings, AKA my own 30 Minute Meal. Take that, Rachel Ray.

Rachel Ray is all kinds of annoying, and no one can really argue with that point.  However, over the past few years I have learned a thing or two from her about making tasty stuff pretty quickly, and although this is MY OWN RECIPE, FROM MY OWN HEAD, I will give credit where credit is due, and the spirit, the essence, if you will, of this recipe is purely from the annoying smiley lady.  Here goes:

2 boxes chicken broth or stock
1 medium onion, chopped
Some carrots, also chopped
Some celery, again, chopped
part of 1 rotisserie chicken - I prefer the ones from Kroger, but even a Wal-Mart one will do, although then you will have to go to Wal-Mart, which is all kinds of bad
Jiffy baking mix
some sort of milk or cream
a bay leaf
parsley flakes, straight from that little red tin can
an itty bitty bit of olive oil

In a large pot, heat the olive oil, and put the chopped onion, celery and carrot in.  Saute it for a couple minutes.  Yes, I said a couple of minutes.  You know, until it looks right. Kinda see-through like?  Then pull some of the good part of the chicken off, throw it in the pot, and put in the stock and the spices.  Boil it for 10 minutes or so, or until the carrots are soft.  Meanwhile, mix the Jiffy baking mix (if you can't find that, Bisquick will do, but I think Bisquick has a funny taste) with the milk until it looks like slightly wet, lumpy biscuits.  Drop it into the boiling concoction by the spoonful, put a lid on it, and cook it for 15 more minutes or so, or until your dumplings are puffy and delightful.

Then eat it.

1 comment:

Pin It button on image hover