Ingredients
- Dumplings:
- 2 1/4 lbs. bone-in chicken
- 2 Tbsp. olive oil
- 2 med. carrots, peeled and diced
- 2 ribs celery, diced
- 1 leek, trimmed and thinly sliced
- 4 c. water
- 4 Tbsp. flour
- 1/4 tsp. each salt and pepper
- 1 can cream of chicken soup
- 1/2 soup can fat-free half and half
- 4 c. reduced sodium chicken broth
- 1 . c. frozen peas
- 1 Tbsp. fresh dill
- 2 c. bisquick
- 1/2 c. milk
- 1 Tbsp. chopped fresh dill
Preparation
Step 1
Heat a lg. lidded nonstick skillet over med-high heat. Add chicken, skin side down and cook until browned--4-5 minutes. Add 4 cups water, cover and reduce heat to a simmer. Poach 20-25 minutes. Remove chicken from skillet, save liquid and let cool. When cool enough to handle, remove and discard skin and bones, and cut chicken into bite-size pieces.
Heat oil in a lg. pot over medium heat. Add carrots, celery and leek. Cook 5 minutes or until soft. Sprinkle with flour, salt and pepper. Cook 3 minutes, stirring. Add broth, 2 cups of the poaching liquid, soup and half and half. Bring to a simmer. Cook 5 minutes. Stir in chicken, peas and dill. (optional--frozen string beans)
Meanwhile, make dumplings.
In a medium bowl, combine bisquick, milk and dill. Drop by Tbsp. into simering liquid. Cover pot tightly, cook 10 minutes.