Chicken & Dumplings
Serves 1
Directions
- 1Heat the olive oil in a large saucepan over medium heat.
- 2Heat the olive oil in a large saucepan over medium heat.
- 3Heat the olive oil in a large saucepan over medium heat.
- 4Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
- 5Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
- 6Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
- 7Once the onions are translucent, add the garlic, salt, and pepper.
- 8Once the onions are translucent, add the garlic, salt, and pepper.
- 9Once the onions are translucent, add the garlic, salt, and pepper.
- 10Cook and stir until garlic is fragrant.
- 11Cook and stir until garlic is fragrant.
- 12Cook and stir until garlic is fragrant.
- 13Add in the butter. Once melted, stir in the flour. Keep stirring until the flour turns golden brown and the mixture has thickened.
- 14Add in the butter. Once melted, stir in the flour. Keep stirring until the flour turns golden brown and the mixture has thickened.
- 15Add in the butter. Once melted, stir in the flour. Keep stirring until the flour turns golden brown and the mixture has thickened.
- 16Slowly pour in the evaporated milk and stir to combine.
- 17Slowly pour in the evaporated milk and stir to combine.
- 18Slowly pour in the evaporated milk and stir to combine.
- 19Once thickened, pour in the chicken broth.
- 20Once thickened, pour in the chicken broth.
- 21Once thickened, pour in the chicken broth.
- 22Add the chicken, seasonings (bouillon, pepper, paprika), and rosemary stalks.
- 23Add the chicken, seasonings (bouillon, pepper, paprika), and rosemary stalks.
- 24Add the chicken, seasonings (bouillon, pepper, paprika), and rosemary stalks.
- 25Cover and simmer for 10 minutes.
- 26Cover and simmer for 10 minutes.
- 27Cover and simmer for 10 minutes.
- 28Remove the rosemary stalks and add in the biscuits.
- 29Remove the rosemary stalks and add in the biscuits.
- 30Remove the rosemary stalks and add in the biscuits.
- 31Cover and simmer for 10 minutes or until biscuits are fully cooked.
- 32Cover and simmer for 10 minutes or until biscuits are fully cooked.
- 33Cover and simmer for 10 minutes or until biscuits are fully cooked.
Ingredients
- 1 chopped onion
- 1 chopped onion
- 1 chopped onion
- 4 chopped carrots
- 4 chopped carrots
- 4 chopped carrots
- 3 chopped celery stalks
- 3 chopped celery stalks
- 3 chopped celery stalks
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh rosemary
- 3 Tbsp olive oil
- 3 Tbsp olive oil
- 3 Tbsp olive oil
- 8 cloves minced garlic
- 8 cloves minced garlic
- 8 cloves minced garlic
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.25 tsp pepper
- 0.25 tsp pepper
- 4 Tbsp unsalted butter
- 4 Tbsp unsalted butter
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 4 Tbsp all-purpose flour
- 4 Tbsp all-purpose flour
- 12 oz evaporated milk
- 12 oz evaporated milk
- 12 oz evaporated milk
- 6 cups chicken broth
- 6 cups chicken broth
- 6 cups chicken broth
- 3 stalks fresh rosemary
- 3 stalks fresh rosemary
- 3 stalks fresh rosemary
- 2 cooked, shredded chicken breasts
- 2 cooked, shredded chicken breasts
- 2 cooked, shredded chicken breasts
- 1 tsp each bouillon
- 1 tsp each bouillon
- 1 tsp each bouillon
- 1 tsp each pepper
- 1 tsp each pepper
- 1 tsp each pepper
- 1 tsp each paprika
- 1 tsp each paprika
- 1 tsp each paprika
- 8 Pillsbury butter biscuits, quartered
- 8 Pillsbury butter biscuits, quartered
- 8 Pillsbury butter biscuits, quartered
Equipment
large saucepanwooden spooncutting boardknifelidtongs