Chicken & Dumplings

Deborah Fisher

By
@LadyGreenEyes

You can easily double the dumplings if you have enough stock, to make a larger batch. Great way to stretch a smaller amount of meat into a whole meal.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

3-4
pieces chicken, skin on
4 1/2 c
baking mix, such as bisquik
4 $ 1/3 c
milk
1 tsp
parsley
1/2 tsp
thyme
1/4 tsp
sage
1 pinch
rosemary
2 dash(es)
salt
3-4 dash(es)
pepper
flour

Directions Step-By-Step

1
Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
2
Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
3
Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
4
Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
5
Remove with slotted spoon, mix in chicken meat, and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy