Chicken and Dumplings

6-8 Servings
100% would make this recipe for Chicken and Dumplings again.

Nothing says comfort on a cold fall or winter day like the scent of chicken and dumplings simmering on the stove!

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Chicken and Dumplings Ingredients

-- Soup --	2 bay leaves
1 (2- 3 lb) fryer chicken	1 cup rich broth + 1 cup water or
6 cups cold water	2 cups water
6 chicken bouillon cubes	-- Dumplings --
6 peppercorns	2 cups flour
1 tbsp Mrs Dash (garlic and herb)	1 tsp salt
2 10-oz cans cream of chicken soup	4 tsp baking powder
1 cup diced potatoes	1 egg, beaten
1 cup chopped celery	2 tbsp melted butter
1 medium onion minced	2/3 cup milk
1 cup chopped carrots

Instructions for Chicken and Dumplings

Soup:
Cut up chicken. Place in pot with 6 cups of water, bouillon, peppercorns, and Mrs Dash seasoning. Simmer 1 hours until tender. Remove from heat. Remove chicken pieces. Debone and chop chicken. Skim broth and strain out spices. Return broth and meat to pot. Add remaining soup ingredients. Simmer another 2-3 hours.

Dumplings:
Sift flour, salt, and baking powder together into bowl. Combine egg, melted butter, and milk. Stir milk mixture into flour mixture quickly, just until smooth. Drop by spoon evenly over boiling soup in the last 20 minutes. Cover tightly and simmer 18 minutes until done, without peeking!

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Baking Powder

Bay Leaves

Bouillon

Butter

Carrot

Celery

Chicken

Egg

Flour

Garlic

Milk

Onion

Potato

Salt

Winter Fall Slow cook Soup Main Dish Chicken Dinner

for flavor and categorization

To save time, while the chicken is simmering for the first time, I take that hour and a half to chop all of my vegetables and get the ingredients set aside for the dumplings. This meal can also be made in the crock-pot after deboning the chicken. Just cook on low all day! [I posted this recipe.]