How to make rustic chicken and (tarragon) dumpling soup

My entire family LOVES this recipe. Chicken and dumplings has always been one of my favorite comfort foods! One of the things I like the most about this recipe is it makes my kitchen smell amazing.

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STEPS
INGREDIENTS

Gather ingredients: Chicken, carrots, onion, celery, garlic, butter, Bisquick, flour, milk, tarragon, salt and pepper.

Gather ingredients: Chicken, carrots, onion, celery, garlic, butter, Bisquick, flour, milk, tarragon, salt and pepper.

Brown the carrots in a little bit of butter over medium-high heat.

Brown the carrots in a little bit of butter over medium-high heat.

Add onion, celery, and garlic. Saut\u00e9 for 10 minutes over medium-high heat.

Add onion, celery, and garlic. Sauté for 10 minutes over medium-high heat.

Break down your rotisserie chicken and add it to the veggies (I like to save the carcass to make homemade stock).

Break down your rotisserie chicken and add it to the veggies (I like to save the carcass to make homemade stock).

Make a roux. Add 1/3 cup flour to 1/2 stick of melted butter.

Make a roux. Add 1/3 cup flour to 1/2 stick of melted butter.

The roux is finished when it's golden brown. It only takes about 5 minutes over med-high heat. Stir into the chicken and vegetable mixture.

The roux is finished when it's golden brown. It only takes about 5 minutes over med-high heat. Stir into the chicken and vegetable mixture.

Cover your chicken, vegetable, and roux mixture with stock. I like to make my own stock (simmer carcass, garlic, parsley, onion, celery, carrot salt and pepper on low for 2-3 hours). So much flavor!

Cover your chicken, vegetable, and roux mixture with stock. I like to make my own stock (simmer carcass, garlic, parsley, onion, celery, carrot salt and pepper on low for 2-3 hours). So much flavor!

I've found that the easiest way to strain homemade stock is using a colander over a large bowl in the sink.

I've found that the easiest way to strain homemade stock is using a colander over a large bowl in the sink.

Mix 2 cups of Bisquick, 1 1/2 cups of milk, and 1/2 cup chopped fresh tarragon. Reduce heat to medium-low, Drop spoonful sized dumplings into the broth. Cook uncovered for 10 min then covered for 10.

Mix 2 cups of Bisquick, 1 1/2 cups of milk, and 1/2 cup chopped fresh tarragon. Reduce heat to medium-low, Drop spoonful sized dumplings into the broth. Cook uncovered for 10 min then covered for 10.

You can throw in a cup of frozen peas (optional) before cooking your dumplings. Cool and serve!!!

  • 1 rotisserie chicken
  • 3 cups chopped carrot
  • 3 cups chopped celery
  • 1 large onion
  • Chicken stock (recipe enclosed)
  • 3 cloves garlic
  • 1/2 stick butter
  • Salt and pepper (to taste)
  • 1 1/2 cup milk
  • 4 cups Bisquick
  • 1.0 1 1/2 cups milk
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