Thursday, November 18, 2010

Chicken and Rice with Parsley Dumplings

Chicken and Rice with Parsley Dumplings
Salad with Pistachios and Avocado

Chicken and Rice with Parsley Dumplings

1-6 oz. container refrigerated buttermilk biscuits
2 T. minced fresh flat-leaf parsley
2-14.5 oz. cans chicken broth
2 C. shredded cooked chicken breast
1 C. water
1 t. dried oregano
1 C. frozen peas and carrots
1/2 C. uncooked instant brown rice (I used frozen)
Salt and ground black pepper

Place biscuit dough on clean surface. Knead parsley into dough, making one mass of dough. Divide dough into 8 small pieces; roll each piece into a ball. Set aside.

Combine broth, chicken, water and oregano in stockpot. Bring to a boil over high heat. Add vegetables and rice; return to boil. Drop dumplings into simmering liquid. Reduce heat to medium-low, cover; simmer 10 minutes (don't lift lid).

Ladle soup and dumplings into bowls. Service with salt and pepper on the side.

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