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| image and recipe from here |
I love chicken and dumplings.
I usually start with boiling rotisserie chicken leftovers with vegetables,
then adding the dumplings. I 'winged it' for the soup,
then used this recipe for the dumplings. YUM!
Chicken and Dumplings 1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14-1/2 oz.) cans chicken broth
2 T. dried parsley
2 t. chicken bouillon granules
1-1/2 t. salt
1/2-1 t. pepper
water
Dumplings
2 c. flour
4 t. baking powder
1 t. salt
3/4 c. milk
4 T. oil
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.
Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle.
Remove skin from chicken and tear meat away from bones.
Return meat to soup; discard skin and bones.
Add more salt and pepper to taste, if desired.
Return soup to a simmer.
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Drop by tablespoonfuls into simmering soup.
Cover and simmer for 15 to 20 minutes.
Serve immediately.
Yield: 4 to 6 servings.
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 c. flour, 1 c. chicken broth, 2 t. 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.
(I didn't try these. The others were great!)
