Chicken and Dumplings
Nothing says comfort on a cold fall or winter day like the scent of chicken and dumplings simmering on the stove!"So I had 5 boneless breast and made the chicken with dumplings !! It was so good but next time less broth " - brookline58
Yield: 6 Ready in 45 minutes
favorite of 114 people 53 people want to try
|-- Soup --|
|1 2-lbfryer chicken; (up to 3 lb)|
|6 cupsCold water|
|6 cubeschicken bouillon|
|1 tbspMrs Dash; (garlic and herb)|
|2 10-oz canscream of chicken soup|
|1 cuppotatoes; diced|
|1 cupCelery; chopped|
|1 mediumOnion; minced|
|1 cupcarrots; chopped|
|2 bay leaves|
|1 cuprich broth; + 1 cup water or|
|-- Dumplings --|
|4 tspBaking Powder|
|1 egg; beaten|
|2 tbspButter; melted|
Chicken and Dumplings Preparation
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.
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!
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!
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