Libbie Custer's Chicken and Dumplings

Amy Wallace

By
@awallace

One of my favorite recipes from one of my favorite cookbooks. The Military Wives Cookbook by Pam Tillery.

Early American history of Military wives with a strong focus on the Civil War. Excepts from letters add a special touch to this delicious classic


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Ingredients

5
chicken breasts, boneless and skinless
2
bouillion cubes
1 small
onion chopped
2 stick
clelery , chopped 1/4 inch pieces
4 stick
carrots, peeled and chopped 1/4 inch pieces
1 tsp
salt
1 c
peas, fresh or frozen

DUMPLINGS

1 1/2 c
all-purpose flour
3/4 tsp
rounded spoon on baking powder
1/4 c
butter
1/3 c
plus 2 tbs ice cold water

Directions Step-By-Step

1
In a stock pot boil chicken. Add bouillon, onion and celery. Boil 10 minutes.
2
Reduce heat to low. Add carrots and simmer 30-35 minutes.
3
Remove chicken from water and set aside to cool. Cube chicken.
4
Dumplings: In a medium bowl blend the listed ingredients. to form a dough.
5
Flour surface. Roll out tin and cut 3x2 inch strips.
6
Bring remaining broth from chicken to a rapid boil and drop dough strips i quickly. Cook about 10-12 minutes.
7
Add the diced chicken. season with salt and pepper.
8
Cover and simmer a few extra minutes.
9
When dumplings are done, if you want a thicker gravy then mix 2 TBS flour with 1/4 cup cold water and slowly add to the mixture stirring until smooth and desired thickness.

About this Recipe

Course/Dish: Chicken