Chicken - N - Dumplins - Cassies

Cassie *

By
@1lovetocook1x

There is nothing better than a big pot of Chicken N Dumplins. I don't let the weather dictate what I cook...LOL! This is too good not to eat year round!

Enjoy!


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Serves:

6 - 8

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1
3 - 4 pound chicken - plus i add a few thighs
88 oz
chicken broth, (one 48 ounce box plus 2 - 16 ounce cans)
2
carrots, chopped
2 stalk(s)
celery, chopped
1 large
onion, large chopped
6 clove
garlic,minced
1 can(s)
evaporated milk
2 Tbsp
chicken boullion paste
salt and pepper to taste
a few
bay leaves, dried

DUMPLINGS - I USUALLY DOUBLE THE RECIPE

1 1/2 - 2 c
flour, more for dusting
1/3 c
milk
1 tsp
salt
1 tsp
fresh ground pepper
1/2 tsp
baking powder
1
egg, beaten lightly

Directions Step-By-Step

1
Put the chicken in a large stock pot. Cover with chicken broth; and add the cut up vegetable, bay leaves.

Bring liquid to a boil, place on a lid, and reduce the heat to simmer. Cook until chicken and vegetables are done. (about 55 minutes or so)

Make your dumplings while chicken cooks.
2
Dumplings:

Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
3
Dust your workspace with flour and roll out the dough to about 1/4 of an inch..
4
Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect.
5
Loosen the dumplings from work space and sprinkle with flour. (Use the flour you rolled the dough out on) Toss lightly to coat.
6
Remove the chicken to a platter to cool. Strain the broth, and return to stock pot along with the vegetables. Remove bay leaves. Add the bullion; stir well.

Taste the broth for seasoning and add salt if necessary. Bring back to a slow boil.

Add the dumplings to the boiling broth. Cover with a lid and reduce the heat to simmer. Cook 20 minutes.

Meanwhile pull chicken off bones into preferred size. Set aside.
7
After 20 minutes, remove the lid and stir in the evaporated milk, and the shredded chicken.

Taste the broth and add more salt if necessary along with a generous amount of fresh ground black pepper.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #dumplings, #stew, #veggies