easey chicken and dumplings

How To Make easey chicken and dumplings

• 1

  Put your chicken in a stock pot w/water
• 2

  add butter,chicken bouillon,and creole seasoning.
• 3

  bring to rolling boil. turn down to a soft boil and let cook for one hour. cover pot and cook another 30 min.
• 4

  you want a real rich broth, this is what makes good chicken and dumplings.
• 5

  when chicken is done remove from broth and remove skin and debone chicken. set aside
• 6

  cut flour tortillas into strips for dumpling (I use my pizza cutter)
• 7

  bring your broth to low boil and drop your dumplings in a few at a time, stirring every now and then.when all dumplings are in turn stove to low.
• 8

  mix 6 tablespoons of flour,add COLD water to make a loose paste. ( you want it to be a little thinner than pancake batter)just stir until all lumps or out.
• 9

  add to dumplings a tablespoon at a time,stirring after each addition. It will look lumpy when first added but will cook out. If broth is not as thick you like,add more thickening.
• 10

  add deboned chicken to pot,let simmer for 10 or 15 min.
• 11

  I MADE CHANGES TO MY RECIPE, IT SHOULD BE 6 QUARTS WATER. SO SORRY. AND YOU DROP YOUR DUMPLINGS A FEW AT A TIME ( 3-4) INTO THE BOILING BROTH.KEEP BROTH AT A LOW BOIL UNTIL YOU DROP ALL DUMPLINGS, STIRRING AFTER EVERY 4TH OR 5TH DROP,UNTIL ALL DUMPLINGS ARE IN TURN ON LOW
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