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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 4 carrots, cut into 1/2 inch pieces
- 3 medium size onions, cut into eighths
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth
- 1 lb chicken cutlet, cut into 1 inch pieces
- 2 tablespoons finely grated carrots
- 12 teaspoon thyme, crumbled
- 12 teaspoon marjoram, crumbled
- 18 teaspoon pepper
- 1 (7 1/2 ounce) package refrigerated biscuits
- 14 cup half-and-half
- 1 tablespoon chopped parsley
Method
- Saute carrot pieces and onion in medium size saucepan in butter for 3 minutes or until onion begins to soften.
- Sprinkle vegetables with flour.
- Stir to combine and cook 1 minute.
- Stir in broth, chicken, grated carrot, thyme , marjoram and pepper until smooth.
- Bring to boiling.
- Lower heat; simmer 5 minutes until thickened.
- Slice biscuits in half.
- Drop on top of broth.
- Simmer, uncovered, 10 minutes.
- Then simmer another 10 minures, tightly covered.
- Remove from heat.
- Move dumplings to one side.
- Drizzle half and half into saucepan along side; stir to mix.
- Spoon chicken and broth into bowls.
- Top with dumplings and parsley.
