Chicken & Dumplings
These dumplings are more soup like in nature and are wonderful with a pan of crispy cornbread if you don't mind an extra carb or two! (I always make sure I have chicken broth on hand to thin the dumplings down if necessary.)
I have used a rotisserie chicken from the deli and 2 boxes of chicken broth. This is also a great way to use leftovers from a baked chicken.
- chicken breast halves, skinless and boneless
- 1/2 gal
- 1/2 Tbsp
- garlic salt
- 2 can(s)
- cream of chicken soup
- 2 c
- plain flour
- 2 c
- self rising flour
- 1 stick
- 2 c
- water or chicken broth
- 1 can(s)
- evaporated milk
- black pepper to taste
- parsley flakes to taste
How to Make Chicken & Dumplings
- 1In a large stock pot, stew chicken breasts in 1/2 gallon of water, add garlic powder. Cook chicken breast until done. When the chicken breasts are done, remove them from the pot to cool. Stir in the cream of chicken soup and bring to a boil.
- 2While the chicken is cooking, begin the dough. In a large mixing bowl, combine plain flour and self rising flour and blend with the softened butter until the dough forms into pea sized pieces. Make a well in the center of the dough and slowly add the water or chicken broth until a ball forms.
- 3Turn the dough out on a well floured surface. Sprinkle flour over the dough surface and knead until the dough is no longer sticky...be careful not to work too much flour into the dough. Roll the dough out until it's thin. Sprinkle liberally with flour, take a pizza cutter and cut into 1" x 2" strips. If your dough is the right consistency, you can pick them up with a spatula, if they're too sticky, you'll have to pick them up one by one...they're good either way.
- 4Drop the dumplings into the boiling broth a few at at time, stirring after each addition. When all of the dumplings are added stir in the can of evaporated milk, add black pepper and parsley flakes to taste.
- 5Let the dumplings cook for 15 minutes or so while you cut up the chicken, in bite size pieces, to add to the mixture.