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Sunday, July 17, 2011

Chicken and Dumplings

CHICKEN & DUMPLINGS-- 4-6 servings
1 large broiler/fryer
  • 4 carrots, peeled and sliced
    celery ribs, sliced
  • medium onion, diced
  • 1 (14 1/2 ounce) can chicken broth
  • tablespoons dried parsley
  • teaspoons chicken bouillon granules
  • 1 1/2 teaspoons salt
  • 1/2-1 teaspoon pepper
  • water


  • cups flour
  • teaspoons baking powder
  • teaspoon salt
  • 3/4 cup milk
  • tablespoons oil

1 Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.

2 Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3 Remove chicken and let stand until cool enough to handle.

4 Remove skin and bones from chicken. 

6 Add more salt and pepper to taste, if desired.

  • 5 Return meat to soup.

  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

    8  Return chicken to soup and return to a simmer.

  • 9 Drop dumplings by tablespoonfuls into simmering soup.

    10 Cover and simmer for 10 minutes, then remove cover and simmer 10 more minutes.

    11 Serve immediately.

     *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

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