Try this Lindsey's Chicken & Dumplings recipe, or contribute your own.
Suggest a better descriptionLindsey’s Homemade Chicken and Dumplins’
2-3 lb. whole chicken
Fresh Garlic
2-3 white onions
2-3 bay leaves
1 bag baby carrots
1 bag celery stalk
2 cans cream of chicken soup
1 can cream of celery soup
4 cups milk
3 cans chicken broth
1 bag frozen peas and carrots
1-2 tsp garlic powder
salt and pepper to taste
Boil a 2-3 lb. whole chicken for 1 ½ - 2 hours, or until tender
Add onion, 3-5 gloves of garlic, 2-3 bay leaves, baby carrots, and celery stalk to the water while the chicken is cooking. Once chicken is fully cooked, set aside to cool and reserve the broth. Discard all cooked veggies. Add 2 cans cream of chicken and 1 can cream of celery soup, 4 cups milk, and 3 extra cans chicken broth to existing broth. Cut off chicken from bone and place it in with the newly created broth. Chop up remaining baby carrots and celery and add to soup. Also add in about 3-4 cups of frozen peas and carrots. Additionally, I like to blend up some carrot in a food processer until its really fine and add that as well. Season with 1-2 tsp. garlic powder. Salt & pepper to taste.
Let simmer for about 45 minutes – an hour. During the last 15 minutes of cooking, add in your dough for the dumplings.
Dumplin’ Dough
2 cups all purpose flour
½ tsp. baking soda
½ tsp. salt
3 tbsp. shortening
¾ cup buttermilk
Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. (You can also use a bread machine for this) For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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