Can't do that one, we had a long discussion a couple of years ago on the evils of canned mushroom soup.
Fall/Winter Dinners
- Thread starter Lump
- Start date
I make a quick chicken and dumpling using a rotisserie chicken. Remove all of the meat and simmer the bones for about half an hour in just about a quart and a half of water and add a can of cream of chicken and a can of cream of mushroom soup (yes I saw that, it's a do as I say not as I do thing) then add bisquick dumplings. It's done in under an hour and is delicious. The person that came up with the original recipe thinks I'm an anarchist for using a precooked chicken and also uses the frozen flat dumplings, but they never seem done to me.
Yeah, Monello did that one time.
There was like one measly shred of chicken in it.Our current local grocery store is called "Amigos" and it's mostly a Mexican market with American sensibilities. I got a pound of carnitas from their hot bar the other day, along with some of their fresh tortillas, and we've been eating on that.
GWguy
*
The "dumplings" were these little 1/4" balls of goo. Like eating raw flour mixed with water, about the same texture. The rest of it wasn't anything to rave about either.
It's whatever you wish it to be. I like it a bit on the thicker side, but not so thick or thin I can't sop it up with bread and butter.
I can never get the right thickness using Bisquick or flour, wind up using way more flour that necessary, so my fallback is instant potato. Add a little bit at a time and it thickens pretty well, but adds it's own flavor. If I'm doing it right, I make a rue of flour and butter, then add the thin broth slowly until I have what I want.
chevylover
PIP ~ My Baby Boy!
For an easy weeknight dinner, I do chicken and dumplings in the crock pot. I usually use chicken breasts cause that's what hubby likes.
4 B/S Chicken Breasts
Two cans Condensed Chicken with Herbs soup
One large carton of chicken broth. I forget how many ounces
Mix soup and broth well then pour over chicken in crock pot. Cook on low for 6-8 hours, or high for 4. Shred chicken and return to crock. Set heat to HI, then add prepared bisquick dumplings, quartered refrigerated biscuits, extra wide noodles, or frozen dumplings, whatever you like, and cook for 30-60 minutes until done. Sometimes I also add frozen mixed veggies when cooking the chicken. With the noodles it makes a great, thick chicken soup.
4 B/S Chicken Breasts
Two cans Condensed Chicken with Herbs soup
One large carton of chicken broth. I forget how many ounces
Mix soup and broth well then pour over chicken in crock pot. Cook on low for 6-8 hours, or high for 4. Shred chicken and return to crock. Set heat to HI, then add prepared bisquick dumplings, quartered refrigerated biscuits, extra wide noodles, or frozen dumplings, whatever you like, and cook for 30-60 minutes until done. Sometimes I also add frozen mixed veggies when cooking the chicken. With the noodles it makes a great, thick chicken soup.
GWguy
*
I make my chicken and dumplings using whole legs and thighs and serve it that way. My grandma made it that way, and just got used to it.
I like the Bisquick dumplings and follow the recipe on the box, large 4-5" blobs on top, cooked covered for 20 min, then uncovered for 20 more,and serve the dumpling whole on the side.
I like the Bisquick dumplings and follow the recipe on the box, large 4-5" blobs on top, cooked covered for 20 min, then uncovered for 20 more,and serve the dumpling whole on the side.
kalmd
Active Member
Made this over the weekend. Best soup ever!
https://www.foodnetwork.com/recipes/food-network-kitchen/copycat-zuppa-toscana-5565099?soc=sharepin
https://www.foodnetwork.com/recipes/food-network-kitchen/copycat-zuppa-toscana-5565099?soc=sharepin
I saw that and immediately could smell it. Mmmm....
lucky_bee
RBF expert
Everybody loves a good zuppa toscana
It does freeze well. Yep, I used both cheddar and mozzarella.
This. OMG, this is my absolute favorite. Make sure you use smoked paprika. So, SOOOOOO GOOD!
https://www.rachaelraymag.com/recipe/leeky--creamy-chicken-and-dumpling-stoup
https://www.rachaelraymag.com/recipe/leeky--creamy-chicken-and-dumpling-stoup
For company, this
https://www.thekitchn.com/ina-gartens-chicken-marbella-263722
Marinade overnight, throw it in the pan and let it cook while you gather with friends. Smells incredible, tastes even better. Serve with lots of French bread for sopping up all the deliciousness.
The prunes do end up looking like little balls of sh1t, but they are delicious!
https://www.thekitchn.com/ina-gartens-chicken-marbella-263722
Marinade overnight, throw it in the pan and let it cook while you gather with friends. Smells incredible, tastes even better. Serve with lots of French bread for sopping up all the deliciousness.
The prunes do end up looking like little balls of sh1t, but they are delicious!
frequentflier
happy to be living
I make goulash frequently and only use parmesan.
I bet it smells awesome!!! Sounds great
It also thickens as the dumplings break down.
I love this thread because it proves that we WILL talk about something other than (ack ptooey) politics if someone starts a subject.
Think I'm going to make this as I picked up local butternut squash and apples from Trossbach's last weekend:
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www.allrecipes.com
Butternut Squash Soup with Apple
This creamy butternut squash soup with apple and carrots is perfectly seasoned with nutmeg for a wonderfully warm and comforting fall soup.