I cooked a chopped onion and 3 garlic cloves in olive oil, then added 8 bone-in chicken thighs with chicken broth to cover and boiled for one hour. I also added carrots, celery and a bay leaf. I let the chicken cool in the broth before cleaning and shredding, pureed the carrot and celery, and added it all back to the broth after I skimmed off the fat. I added a can of cream of celery and a can of cream of mushroom, then brought to a boil. I also 1/2 cup of frozen peas. I used canned biscuit dough for the dumplings, cutting them into pieces, then flattening them before adding them to the broth. They took 25 minutes: 15 minutes without the lid, additional 10 minutes with the lid on. This was the best, and so easy! Next time I'll boil a whole chicken to shred, just because it was 'just enough' for my family, and I'd like some leftovers.
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I cooked a chopped onion and 3 garlic cloves in olive oil, then added 8 bone-in chicken thighs...