Monday, September 12, 2011

Chicken and Dumplings with Bacon

Bacon makes everything better. This is more like a hearty soup than the chicken and dumplings grandma use to make. It's perfect for a cool fall day. This is the first time I have added rosemary and thyme but if you choose not to add it, the recipe will still taste great. Bacon and chicken broth tend to be salty so taste the broth before you add the dumplings and adjust the seasonings as necessary.

4 boneless, skinless chicken breasts, diced
4 strips of bacon
3 cups of half and half
3 cups of chicken broth
2 cups of carrots, diced
1 1/2 cups of frozen or canned corn
2 cups of Bisquick
3/4-1 cup of milk
salt, pepper, rosemary and thyme to taste

In a large pot, cook the bacon. Remove the bacon and cook the chicken and carrots in the bacon fat. Crumble the bacon. Add the chicken broth and corn and simmer for 10 minutes. Add crumbled bacon, half and half, and a pinch of salt, pepper, rosemary and thyme. Taste the broth and add more seasonings if necessary. Simmer for 10 more minutes. As the broth simmers, in a bowl combine the Bisquick with 3/4 cup of milk. The mixture should be thick and sticky. Add more milk if necessary. Make sure the broth mixture is at a low boil and drop tablespoon sized dough into the broth. Simmer for 10 minutes uncovered and then another 10 minutes covered. Do not stir or the dumplings will break apart.

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