Chicken & Dumplings

By Deborah Fisher
@LadyGreenEyes

You can easily double the dumplings if you have enough stock, to make a larger batch. Great way to stretch a smaller amount of meat into a whole meal.

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

Add to Grocery List

3-4: pieces chicken, skin on
4 1/2 c: baking mix, such as bisquik
4 $ 1/3 c: milk
1 tsp: parsley
1/2 tsp: thyme
1/4 tsp: sage
1 pinch: rosemary
2 dash(es): salt
3-4 dash(es): pepper
: flour

How to Make Chicken & Dumplings

Step-by-Step

1Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
2Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
3Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
4Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
5Remove with slotted spoon, mix in chicken meat, and serve.