Libbie Custer's Chicken and Dumplings

1
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

Rating:

★★★★★ 1 vote

Comments:

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

How to Make Libbie Custer's Chicken and Dumplings

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.

Printable Recipe Card

About Libbie Custer's Chicken and Dumplings

Course/Dish: Chicken




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