Chicken and Dumplings with Vegetables - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Chicken and Dumplings is another classic meal we enjoy!

Years ago, I found a mircowave recipe for Chicken and Dumplings in a Southern Living Cookbook. I don't microwave this dish, I boil the chicken and veggies, then I drop the dumplings into hot boiling chicken broth to which I've added some veggies for color and good flavor.

Over the years I've tweaked this recipe to our liking. Hope you enjoy too!


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Comments:

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

CHICKEN AND VEGETABLES

1 c
carrots, sliced
1 medium
onion, chopped fine
1/2 to 1 c
celery, diced
1
2 1/2 to 3 lb broiler-fryer (or cooked chicken breast, bite size pieces)
7 to 9 c
water
3
chicken bouillon cubes
1 tsp
dried thyme
salt and pepper to taste

DUMPLINGS

1 c
all-purpose flour
1/4 tsp
salt
1/4 tsp
baking soda
1 1/2 Tbsp
shortening
1/3 c
buttermilk
2 Tbsp
minced fresh parsley (optional)

Directions Step-By-Step

1
PREPARING CHICKEN AND VEGETABLES: In a large soup pot; add 2 quarts water, onions, celery and carrots, salt, pepper, thyme, bouilon cubes and chicken. Boil until chicken is falling away from the bone. Meanwhile prepare dumplings as instructed below. NOTE: you can used chicken breast
2
When chicken is done, remove and let cool. Pick the chicken in pieces away from the bone and add back to soup pot. Discard the skin and bones. Bring back to a boil when ready to add dumplings. NOTE: if using chicken breaast, cut into bite size pieces
3
DIRECTIONS FOR DUMPLING: Combine flour, soda and 1/4 tsp salt; cut in shortening with fork until dry ingredients resembles course meal. Add buttermilk, stirring with fork until the dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times, making a stiff dough. Form a disk similar to the way you would make a pie crust.
4
On a floured surface, roll out to about 1/8 inch thickness and cut into 2 inch squares. Dust lightly with flour and drop into boiling chicken stock. Boil gently for 8 to 10 minutes. Stir in parsley and serve.
5
TO THICKEN: I use about 2 Tbsp flour with a little milk or water and make a paste, then add enough milk or water to make about 1 cup, pour slowly into boiling broth and stir until thick. Also, remember as the Chicken and Dumplings cool, they will thicken some.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #recipe, #CLASSIC