Welcome back everyone to Katherine's
Plates. I brought you along. I need to
make a quick and easy dinner. We got
people coming over and they're going to
be hungry. So, I'm going to make some
chicken and dumplings, but I'm going to
make this the easiest chicken and
dumplings that I've ever made. We're
going to use a rotisserie chicken. It's
got a lot of flavor. It's already
cooked. It's going to take that less of
time. And we're going to use a biscuit
mix because it doesn't take much to make
these either. Then we're going to put it
all together with some delicious flavor,
some broth, some veggies, which I'm just
going to use some celery and onion to
kind of pull it all together. All right,
you guys ready for some chicken and
dumplings? It's kind of cold outside.
It's going to be a nice warm comforting
meal. Ask Thomas. He's ready.
He may not open the door later when
people come over to eat this. So,
[gasps] all right, you guys. Let's go
ahead and get started.
Now, generally chicken and dumplings, a
lot of people do a mirin pa for it,
which is celery, carrot, and onion.
Now, I'm just going to be doing the
celery and onion because I don't have
any carrots. Y'all didn't hear that from
me. All right, cuz this was a pretty
much quick meal that I'm going to be
putting together for our guest.
And I'm just going to chop up my celery
here.
Go all the way down. Look at those
flowers. Yeah, they look really good in
the soup. Pull in your fingers.
I got two ribs of celery here.
Now, before we do the onion, I'm going
to go ahead and get the celery going
because it's a heartier vegetable. So,
over here, I have my large soup pot and
I'm just using it. This is my Dutch
oven. And we're going to put it on a
medium high heat soon as I get it
plugged in. I got Thomas over here
helping too.
She putting me to work.
I am. I'm like, get to work. I even sent
him to go get the chicken. We're going
to put in
some butter into our Dutch oven here.
Get that melting.
All right, there we go. All right, while
the butter's melting, I'm going to go
ahead and take care of my onion here.
It's a yellow onion. Just a medium size.
I just took off both ends.
Take out the outer layer here. You guys
don't be in a hurry when you're trying
to peel an onion.
Does not cooperate.
All right. Thomas is going to come over
here and take all this. We're going to
go ahead and add the celery so we can
start softening that down.
There we go.
I love that sound.
All right, let's get back to the onion.
All right, we're just going to cut it in
half.
We're going to slice it.
Kind of double duty it today. [laughter]
Going through both parts of the onion
here at the same time.
We'll rotate it. Run our knife through.
And I'm going to add it to the celery
and get these softening down also.
Now, as the celery and onion is cooking
down, we're going to give it lots of
flavor. So, it's going to seem like you
were cooking all day long.
And this was on a simmer.
All right. So, let's go get the
seasonings.
All right. Salt.
Salt those veggies. I would say about
a/4 to half a teaspoon of everything.
Black pepper,
garlic powder,
onion powder.
We're going to put in some parsley
flakes.
Go.
And then some time cuz I need a lot more
time.
No, buddy.
Do y'all think that was funny?
No.
All right. Very little time because
that's all I have.
Poultry seasoning.
Poultry seasoning is
thyme, sage,
oregano, black pepper, and nutmeg in
there. Aren't y'all glad that we brought
y'all with us while we're making this
recipe for you guys? I'm going to mix
this all in.
Oh, let's give it a smell. Oh, that's
delicious.
Smells good.
Smells good, you guys.
We're going to add one can of cream of
chicken soup.
And then we're going to add six cups of
chicken broth. This is four. We're going
to bring this to a boil over high heat.
I'm going to have Thomas raise the heat
on this to a high. And then I'm going to
do half of this box, which will give us
the six cups that we need.
I'm going to estimate that. Looks good.
There.
If we need more later, we can add it.
All right, we'll just kind of mix that
together.
I'm g get a whisk.
Might work a little better.
Now, this broth
has 33 I don't know if y'all can see
that. All right, there we go. 33% less
sodium in it. So, check your flavor
levels as you're going along with this
soup.
We are going to be making dumplings and
we're going to have a rotisserie chicken
go in too. So, I'm not really sure how
salty that chicken will be.
I'm going to give it a taste right now.
Give that a try.
Oh, wow. All we need is a few dumplings
in there and some chicken. It'll be
good.
[music] All right. As we bring this to a
boil,
we're going to
shred up the chicken.
Now, I'm using the traditional flavored
rotisserie chicken.
Thomas always gets the darkest chicken
he can find because you know that's done
cuz look those legs are falling right
off of there. So I'm going to leave the
dark meat for him. The wings, the
drumsticks, and maybe some of the thigh
maybe.
Maybe.
But the rest we're going to cut off and
I'm going to shred because I want that
shredded feel to the chicken.
So, like we got the skin off of it and
I'm just going to shred it off. Make
sure your hands are nice and clean when
you do this.
Yeah, I kind of figured [laughter]
your
This is pretty fresh chicken.
So, he just got this.
Yeah. And he hadn't even had time to gel
up on you in the refrigerator. You know
how that goes.
So, it's fresh. Look at this. So, shred
that up.
It just looks more authentic with the
chicken and dumplings when you got that
shredded chicken. All right, I'm going
to finish shredding him up and bring you
right back.
All right, we got a simmer going on, so
we're going to go ahead and add our
chicken that we've shredded. Now,
whatever you use, just make sure it's
fully cooked chicken. You can bake your
chicken, you can cook it in the crock
pot if you want. You can boil your
chicken ahead of time and then give it a
nice shred. Okay, this recipe is not for
uncooked chicken. Do not do that at this
step. Okay. All right, let's go ahead
and add it to our broth. It's smelling
really good right now,
y'all. It made a lot of chicken.
Don't underestimate the rotisserie
chicken for a quick meal.
All right, now we're going to make the
dumplings.
I'm going to be using the Bisquick mix
here.
Now, if you don't have Bisquick or you
can't find it in your area,
go to my website, catherine'splates.com,
and I show you how to make it.
All right, my one cup measuring tool
here. I'm just going to use a medium
bowl.
One and
All right. Two. You know, when you're in
a hurry, time is not on your side, is
it? There we go.
Now, we're going to put in 2/3 cup of
milk.
There we go.
And then we're going to add in two
tablespoons of melted butter.
I'm going to get a fork
first. I'm going to step on my dog. Did
y'all hear that? [laughter]
Yeah. She's not very fast getting out of
the way.
All right. We're just going to take a
fork and just kind of mix this together.
Till we get a nice doughy consistency.
You don't have to overm mix this. That
looks good right there. That's perfect.
Now, I'm going to be using a cookie
scoop. This is a 1 and 1/2 inch.
If you don't have a cookie scoop, then
you can use like a tablespoon and that's
fine. Now, I'm going to drop them into
my soup very carefully. Let it sink down
in there.
I'm going to kind of do them all over
the place so they don't stick together.
they start forming a little bit and then
it'll be easier to just dip these in
there.
I like the cookie scoop because it makes
nice little round
dumplings. Now, it's going to create a
whole layer of them
and just kind of move around the pot.
And I think we got one more.
Put that right there.
All right. I'm just going to take my
wooden spoon.
Now that they've been sitting for a
little bit, just kind of push them in.
Now, we're going to place a lid on
and we're going to simmer this on a
medium medium low heat.
Maybe it's on this side here. There we
go. for about 20 to 25 minutes until
those dumplings are nice and done. They
will be fluffy. You can pull one out and
kind of break it open. It's going to be
delicious. All right, you guys. Do not
remove the lid for at least 20 minutes,
okay? It's like rice. You'll have to
start over again, and you don't want to
do that. All right, I'm going to be back
because that's it. All right, you guys.
There's my rotisserie chicken biscuit
dumplings.
It's an easy dish to put together.
I'm going to bowl this up. Let's give it
a try.
Look at those dumplings. That broth.
That broth thickens up because of the
dumplings. And then that chicken. You
saw I shred all of that chicken in
there. Celery and onions and the
seasonings all over the place. Let's
look and see how fluffy. Oh, it goes
right through.
I want y'all to look at that.
Can y'all see that?
That fluffiness of that dumpling.
Let's give that a try. Let's get
everything on that bite.
That looks good. Sorry, we had to go get
the doorbell. [laughter]
Our guests are here just in time.
Should
I take a few more bites? [laughter]
They're like, "No, no."
Oh my goodness.
That dumpling is so good.
Wow.
That just warms me up from my head down
to my toes.
It was rainy today. Nice and cold.
This suits that perfectly.
Mhm.
All right, you guys. Give me a thumbs up
on this one. Oh, are you making it?
[laughter and gasps] All right, you
guys. Hey, let us know what you want us
to make. We're looking for some
inspiration for 2026. We have a lot of
ideas, too. But hey, if we can insert
what you like, we will. All right, you
guys. We'll see you on the next episode.
There's my light. I'll see you on the
next episode. Bye.