Chicken And Dumplins Recipe

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Chicken and Dumplins

Mary Rebecca Mcclenney

By
@Twinglemom98

If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.


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Serves:

6

Prep:

30 Min

Cook:

50 Min

Ingredients

2 1/2 lb
chicken cubes
3 stick
celery ribs
4
chicken bouillon cubes
1 can(s)
cream of celery soup
1 box
chicken broth
salt and pepper to taste
1 can(s)
cream of chicken soup
2 c
all purpose flour
1 tsp
salt
ice water

Directions Step-By-Step

1
Boil chicken breast in 6 cups of water until cooked. Remove chicken from pot (leave broth in pot) let cool then cut into small cubes.
2
When chicken is removed from pot of boiling water add the 4 chicken bouillon cubes, can of cream of chicken, cream of celery, celery ribs, box of chicken broth salt and pepper and stir until it comes to a boil.
3
When broth comes to a boil you can eye it to know what consistence you would like the broth (thicker or thinner) when broth comes to a boil add dumplings
4
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
5
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

About this Recipe

Course/Dish: Chicken