Friday, March 25, 2011
1 lb. boneless, skinless chicken breast, chopped
2 Tbs. olive oil
1 onion, minced
2-3 cloves garlic, minced or pressed
6 cups chicken broth
1 bay leaf
1/2 tsp. basil
1 cup sliced carrots
2 ribs celery, chopped
1/2 cup chopped fresh parsley (or 1 tablespoon dried parsley)
1 can (12-ounces) evaporated milk (fat free is fine)
1 recipe Bisquick biscuit dough (I used a whole-grain baking mix from Trader Joes, but I imagine you could also use your favorite biscuit recipe from scratch as well. If you try it, you’ll have to let me know how it works. )
Directions: In a large pot on medium-high heat, cook chicken in olive oil until browned but not cooked through (about 5 minutes). Reduce heat to medium-low, then add onion and garlic. Sauté for an additional 4-5 minutes and then add chicken broth, bay leaf, and basil. Bring to a boil.
Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are almost tender (about 10 minutes). Add chopped parsley and stir in evaporated milk. Increase heat to boiling and drop Bisquick dough by the spoonful into the boiling soup. Cover and cook until the dumplings are cooked through (about 5-10 minutes).
Makes 6 servings Serve immediately!