Directions
- 1Combine vegetable broth, chicken stock, heavy cream, cream of chicken with herbs, black pepper, and garlic powder in a pot, and salt to taste.
- 2Bring the mixture to a soft boil.
- 3Cut up the rotisserie chicken into desired sizes and set aside.
- 4Cut each can of Grands biscuits into desired dumpling sizes, usually about six pieces per biscuit.
- 5Once the broth mixture is at a soft boil, add the drained can of sliced carrots and the cut rotisserie chicken.
- 6Add the cut biscuits to the pot.
- 7Bring the mixture back up to a soft boil.
- 8Put the lid on and let it simmer for about 20 minutes, stirring halfway through.
- 9Optionally, add some corn starch slurry in the last bit of cooking to thicken the liquid.
Ingredients
- 4 cups vegetable broth
- 4 cups chicken stock
- 0.66 cup heavy cream
- 1 can cream of chicken with herbs
- 2 tsp black pepper
- 1 tbsp garlic powder
- to taste salt
- 1 rotisserie chicken
- 2 cans Grands biscuits
- 1 can sliced carrots, drained
- corn starch slurry
Equipment
potlid
Tips
- Cut biscuits into desired dumpling size (e.g., 6 pieces per biscuit).
- Flatten biscuits if you prefer less fluffy dumplings.
- Stir halfway through simmering.
- Add corn starch slurry in the last bit to thicken the liquid.
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