Chicken and dumplings
Chicken and Dumplings is a beloved comfort food dish that warms both the heart and the soul. This classic recipe features tender, juicy chunks of chicken simmered in a flavorful broth, often enriched with aromatic vegetables like carrots, celery, and onions. The magic truly happens when fluffy dumplings are added, soaking up the savory juices and adding a delightful texture to the dish.
Typically, the chicken is cooked to perfection, allowing the meat to become wonderfully tender. The broth is seasoned with herbs like thyme and bay leaves, creating a rich and inviting flavor that fills the kitchen with an enticing aroma. The dumplings, made from a simple mixture of flour, baking powder, and milk or buttermilk, can be either fluffy biscuits or tender, noodle-like dumplings, depending on regional variations or personal preferences.
Typically, the chicken is cooked to perfection, allowing the meat to become wonderfully tender. The broth is seasoned with herbs like thyme and bay leaves, creating a rich and inviting flavor that fills the kitchen with an enticing aroma. The dumplings, made from a simple mixture of flour, baking powder, and milk or buttermilk, can be either fluffy biscuits or tender, noodle-like dumplings, depending on regional variations or personal preferences.
For the best results, watch Tammy make this delicious recipe.
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RECIPE
Ingredients
- BOIL A YOUNG FRYER CHICKEN
- 1 1/2 TSP. SALT
- 1/2 TSP. PEPPER
- 1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
- 2 STALKS OF CELERY
- 1 ONION CHOPPED
- MAKE 2 BATCHS OF DUMPLINGS (RECIPE PG.32)
- 2-10.5 OZ CANS OF CREAM OF CHICKEN
- 1 TSP. SALT
- 1/2 TSP. PEPPER
- 4 HEAPING TBSP. SELF-RISING FLOUR (WHITE-LILY)
- 1 CUP MILK
- Boil chicken with salt, pepper, bouillon, celery and onion with breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat & celery from broth. Strain if desired.
- Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir carefully occasionally. Turn element down to lowest setting once all dumplings are in. Put a lid on pot for 10 minutes. Open and stir every 2-3 minutes to make sure dumplings do not stick to bottom of pot. Broth should thicken.
- Mix flour and milk very well with a whisk and add to broth. Add chicken and mix. Dumplings should change texture when finished cooking they will look flatter. It should be ready 15 minutes after adding dumplings.
