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We hope you got benefit from reading it, now let’s go back to mike's green chili chicken & dumplings with super stock recipe. You can have mike's green chili chicken & dumplings with super stock using 31 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's Green Chili Chicken & Dumplings With Super Stock:
- Take ● For The Super Chicken Stock [reserve carcass for picking]
- Get 1 LG Pre-Roasted Shredded Rotisserie Chicken
- Prepare 4 Cans Low Sodium Swanson's Chicken Broth
- Provide 1.5 tbsp Maggi Condensed Chicken Bouillon Powder
- Provide 1 tbsp Green Chili Powder
- Prepare 1 tsp White Pepper
- Get 1 tsp Dried Thyme
- Get 1 tsp Dried Rosemary
- You need 2 Bay Leaves
- Get ● For The Chicken Soup Mix
- Provide 2 Cans Campbells Cream Of Chicken Soup
- Get 2 (4 oz) Cans Hatch Green Chilies
- Take 2 Cups Whole Milk
- Prepare 1/2 Cup Half & Half Or Heavy Cream
- Provide 3 tbsp Salted Butter
- You need ● For The Vegetables
- Use 1/2 Chopped Vidalia Onion
- You need 1 LG Chopped Celery Stalk With Leaves
- Use 1/3 Cup Chopped Green Onions
- Get 1/2 Cup Chopped Carrots
- Provide 1/2 Can Drained Sweet Corn
- Use 1/2 Cup Green Beans
- Provide 1/3 Cup Drained Sweet Peas
- Prepare 1 tbsp Fine Minced Garlic
- Use ● For The Dumplings [room temp]
- Prepare 1 Can Pillsbury Grand Buttermilk Biscuits
- Use Dash Of Green Chile Powder
- You need ● For The Options [as needed]
- Get Chopped Potatoes
- Provide Bowls LG Bread
- Use Fresh Parsley [garnish]
Instructions to make Mike's Green Chili Chicken & Dumplings With Super Stock:
- Shred your pre-cooked Rotisserie chicken and chop your vegetables.
- Make your chicken stock. Add everything in the Super Stock section and reduce [simmer] chicken stock until halved.
- Double strain your rich chicken stock and add to Camplles soup mix below. Shred what's left of chicken on bones.
- Your whole milk and chicken soup. our half and half or heavy cream as well.
- Your half and half or heavy cream.
- Whisk your soup, whole milk and heavy cream well into a large bowl.
- Fold in your shredded chicken.
- Also, fold in your chiles. I really wouldn't use any other brand.
- Open your sweet buttered crispy corn and fully drain.
- Add all other vegetables and butter and bring to a simmer. Stir regularly. Add additional milk as needed.
- In the meantime, pick any leftover chicken from your cooled stock carcass and add to soup. Allow soup to simmer for 1 hour.
- Open your can of buttermilk flaky biscuits. Bring to room temp.
- Rip and squeeze biscuits into tight individual balls.
- TO MAKE YOUR HOMEMADE DUMPLINGS: Sift 2 cups of flour and 1 tsp baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again. Form into balls. Dust with green chile powder.
- Add rolled biscuits to your heavy simmering soup. Simmer 10 minutes longer. Stir gently from bottom otherwise you'll break up your dumplings or they'll stick together..
- This is an excellent green chili hot sauce to serve to the side of this dish.
- Serve immediately.
- Or, serve in fresh crispy bread bowls. Either way, enjoy!
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