chicken and rosemary dumplings

How To Make chicken and rosemary dumplings

• 1

  Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
• 2

  Remove the chicken to a plate to cool.
• 3

  Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
• 4

  Cut or tear the chicken into 2-inch pieces and return it to the stock.
• 5

  Simmer for about 30 minutes, or until all the vegetables are very tender.
• 6

  Stir the cornstarch mixture into the stock if you like a thick sauce.
• 7

  DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
• 8

  Turn off the heat and add three sprigs of rosemary.
• 9

  Cover and let steep for 30 minutes.
• 10

  Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
• 11

  Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
• 12

  Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
• 13

  Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card