Abby, our 7 year old, came home early from school today because she wasn’t feeling well.  I had picked up a rotisserie chicken earlier at the grocery store, so I whipped up a quick chicken and dumplings (which is basically chicken soup) to help her feel better on such a cold night.


Simple Chicken and Dumplings


2 cups water

2 cups boxed chicken stock

3 carrots, unpeeled and cut in half

3 stalks celery, cut in half

1 onion, cut in half

1 bay leaf

1 tablespoon dried rosemary

1 tablespoon dried thyme

white meat from rotisserie chicken, shredded

2 cups Bisquick

2/3 cup milk


Remove white meat from the chicken, and place chicken bones in a large dutch oven. Add the carrot, celery, onion,  bay leaf, rosemary, and thyme.  Add chicken stock and water and bring to a boil.  Reduce heat to low and simmer for an hour (you can let it go longer, just add more water if necessary).


Strain stock through a fine mesh strainer and discard all vegetables and chicken.


Bring clean chicken stock to a boil.  Meanwhile, mix Bisquick and milk to form a soft dough.  Drop dough by small pieces into boiling stock.  Cook for 10 minutes.  Add shredded chicken. Salt and pepper to taste.