More About This Recipe
It’s soup season, y’all.
I’ve been enjoying the heck out of it myself. I love chilly nights and hot bowls of soup!
I mean, let’s be real. I love the sunshine and swimming pools more, but if I have to deal with icy winds and below zero temperatures, then I certainly want a big bowl of warmth there to keep me happy and alive.
Chicken and dumplings is a favorite in our house and it’s so easy when you make it with Bisquick®. But let’s take things just a teensy step farther and turn those dumplings into cornbread dumplings. Everyone knows that cornbread makes life better, am I right?
We’re keeping this totes easy and starting with a rotisserie chicken. Just chop it all up and you’re ready to go.
You’ll also need some Bisquick® and cornmeal for the dumplings. You’ll want peas and carrots, butter, flour, onion, and chicken broth for the soup. Not pictured: milk.
Melt the butter in your favorite soup pan, stir in some diced onion, and cook until it’s nice and soft. Then whisk in a bit of flour. It’ll look weird, but just have faith in me, okay?
Stir in your chicken broth, milk, peas and carrots, and chicken. Bring all of that to a boil and let ‘er cook.
While that’s happening, let’s make the easiest dang dumplings ever. Bisquick®, cornmeal, and milk. Dump ‘em together and stir ‘em up.
I like to use a cookie scoop to drop the batter into the soup. Equal-sized dumplings means even cooking.
Cover it all up and let it cook for about 15 minutes.
It’s heaven in a soup pot, my friends!