My homemade chicken and dumplings from scratch are amazing. Rich chicken flavor and a breeze to make.
This easy dumpling recipe is beyond words. Light and fluffy; my favorite comfort food.
BEST CHICKEN AND DUMPLINGS RECIPE
1 large whole chicken, cut up
water to cover chicken
3 celery ribs, sliced
4 carrots, peeled and thinly sliced
1/2 cup peas
1/4 cup onion, grated (use cheese grater)
1 TBS dried parsley
1 TBS Better Than Bouillon chicken base
SLURRY TO THICKEN SOUP (if desired)
3 TBS flour
1/2 cup chicken broth
Whisk together well and add to the simmering soup; mixing until you reach the desired thickness.
1-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1/2 tsp oregano
1 TBS parsley
3 TBS butter
3/4 cup milk
Combine chicken, celery, carrots, onion, chicken base, parsley, salt and pepper in a large pan or dutch oven; add water to completely cover chicken. Bring to a boil; reduce heat, cover and simmer for 1-1/2 to 2 hours or until chicken is done. Remove chicken and let stand until cool enough to handle. Remove the skin and place the meat back into the stock pot.
For the dumplings, sift the dry ingredients together and add the butter, cutting it into the dough until it resembles coarse meal. Add the milk - DO NOT OVER STIR.
Drop by tablespoons into the chicken mixture in the stock pan. Cover and cook for 20-25 minutes.
TO MAKE IN A CROCK POT
Pour approximately 5 cups of chicken broth over the chicken and veggies. Cook for about 6 hours, remove and shred the chicken; putting it back in the pot.
The dumplings will take approximately 45 minutes to cook.
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