Another thing to do with your rotisserie chicken the next day!
Ingredients (soup)
The bits of meat, LARGE bones (like drumsticks) and skin picked off of 1 rotisserie chicken that were too small to bother eating. Don't get ligaments or chewy bits.
About 4 cups of chicken stock
2 stalks celery
1 onion, quartered
About 1 tsp freshly ground pepper (more to taste)
1 spring of thyme (optional)
Ingredients (dumplings the best way)
1 1/2 cup self-rising flour (next to the regular flour. You can get it at any store. Promise.)
1/2 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
1/4 cup cold butter
1/4 cup milk, plus more as needed
Ingredients (dumplings the fast way)
1 1/2 cup Bisquick (Don't even ask me where you can buy this. Don't.)
1/2 cup shredded cheddar cheese
1/4 fresh chopped parsley
1/4 cup milk, plus more as needed
Directions:
Load all your soup ingredients, minus the stock, in a large crockpot, then cover with the stock plus enough water to come within about two inches of the top of the pot. Cover and cook at least 6 hours on high.
About thirty minutes before you'd like to serve, put together your dumplings.
For the BEST WAY dumplings, mix together all the dry ingredients, then cut in the cold butter using knives or a pastry cutter until you have tiny chunks of butter throughout. Then mix in just enough milk to make everything stick together. The dough shouldn't be sticky.
For FAST WAY dumplings, mix the dry ingredients together, then mix in just enough milk to make everything stick together. (I hope you're happy with yourself.)
Form dumpling mix into about 10 small balls and drop into the soup. They'll sink at first, don't worry. Cover the pot again and leave it for about 10 minutes. Chow down!
