Ingredients
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5 cups chicken broth (or stock)
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2 tablespoons dried onion flakes
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2 tablespoons parsley flakes
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1 tablespoon dried celery flakes
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1 tablespoon hot sauce (we use habanero sauce)
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1/2 teaspoon garlic powder
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1 cup cooked chicken, chopped
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2 cups Bisquick
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2 -3 tablespoons chopped jalapenos
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1/4 cup shredded monterey jack cheese (or cheddar)
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1 teaspoon ground sage
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Instructions
- To a medium saucepan over med-high heat, add water, chicken bullion, seasonings, and chicken if using. Bring to a gentle boil.
- Meanwhile, Mix all dumpling ingredients to form a thick dough.
- When pot is ready, drop dumplings by heaping teaspoons into simmering liquid. Do in batches, about 6 at a time. Cook, turning occasionally, for 10-15 minutes, or until dough is cooked through. the soup will thicken up to a creamy sauce as the dumplings are simmering. Serve up in a bowl and enjoy immediately.
- NOTE: as the liquid thickens from the batches of dumplings, simply add more water or chicken stock as needed.