Creamy Chicken & dumplings

Recipe Rating:
 4 Ratings
Serves: a crowd
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

8 c homemade chicken stock see link
4 c shredded chicken
salt and pepper to taste
1/4 c cornstarch (for thickening)
DUMPLINGS
4 c flour
2 c homemade chicken stock
1 tsp granulated garlic
1/2 tsp granulated onion
2 tsp black pepper
pinch poultry seasoning

The Cook

Lynn Socko Recipe
x5
Well Seasoned
San Angelo, TX (pop. 93,200)
lynnsocko
Member Since Oct 2010
Lynn's notes for this recipe:
You can't eat just one....bowl.
Make it Your Way...

Personalize This

Directions

2
Place stock and shredded chicken in soup pot. Bring to a low boil.
3
FOR DUMPLINGS: Mix four and spices together in a large bowl. Slowly add in stock, about 1 c. at a time, mixing in flour, until you can roll or pat into a ball. Knead for about 5 min. Divide dough into smaller portions and roll out by hand or using a pasta roller. Roll dough to thicken you desire.
4
Place in pot of simmer chicken and stock. Let cook for about 20 min. or until dough is cooked through.
5
If liquid is not thick enough, mix 1 c. of cold water with 1/4 c. of cornstarch. Mix well to remove all lumps. Add to broth. Let simmer for about 10 min. Repeat step if thicker broth is desired.
Re-season with salt and pepper to taste.
Comments

1-5 of 35 comments

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user Vivian Queen-Chase MsVivian - Mar 30, 2011
Hi Lynn, What size can of milk? Butter & Flour?
user Lynn Socko lynnsocko - Mar 30, 2011
1/2 stick of butter, 1/4 c flour and 12 oz can of milk. I left it real thick then added it to broth.
user Wendy Rusch snooksk9 - Mar 30, 2011
Looks wonderful Lynn!!!
user Deneece Gursky Smokeygirlxo - Mar 30, 2011
yum looks delish! definitely gonna try this one soon!

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