Tastes like you were in the kitchen all day making this but it is quick, easy and flavorful. Make a batch of cornbread muffins and enjoy! Yummy...yummy... in your tummy!
prep time20 Min
cook time25 Min
chicken breasts, whole with ribs and skin
chicken bouillon cubes
carrots, peeled and diced
stalks celery, peeled and diced
cloves garlic, minced
3/4 to 1 c
fresh ground pepper to taste
How To Make
In a dutch oven place chicken breast, 4 cups water, bouillon cubes, carrots, onion, celery, sage, rosemary sprig and garlic. Simmer until chicken is done about 30 minutes.
Remove chicken to cool and discard rosemary sprig. While chicken is cooling assemble dumpling batter in a medium bowl - mix flour, baking powder, and salt. Add milk and stir until combined.
Drop by large tablespoon the dumpling batter into the simmering broth until all batter is used. Skin and debone chicken breast and chop into bite sized pieces and add back to broth. Whisk corn starch into 1/4 cup water to combine. Slowly pour into pot while stirring to thicken. Add pepper to taste.
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Categories & Tags for Chicken and Dumplings "Stoup":