Ingredients
-
1
-
2
-
4
-
1
-
1
-
2
-
2
-
1 1/2
-
1/2 - 1
-
-
-
2
-
4
-
1
-
3/4
Directions
Chicken and Dumplings, My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house She didn’t make it often, but when she did, what a treat I especially loved the light, tender dumplings, which is still my most favorite part of this dish (In a pinch, Bisquick dumplings are also very good) For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom This recipe is from Steph’s Country Kitchen Goodness This is my favorite website for recipes , used 3 lbs of preseasoned lemon pepper chicken quarters and added 1 skinless chicken breast I doubled the celery, carrots, and dumplings The first time I made this 7 years ago there weren’t enough dumplings or vegetables to my liking used 3 tsps of boullion granules and 2 tsps of salt I’ve made so many recipes and followed exact instructions and they come out bland So just for save measure I added more this time it was so flavorful and my hubby gobbled it up! I will continue to make this with my tweaks , Is skin removed from the chicken to reduce fat in the soup?
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Steps
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1
Done
|
Combine Chicken, Celery, Carrots, Onion, Chicken Broth, Parsley, Chicken Bouillon Granules, Salt and Pepper in a Large Pan or Dutch Oven; Add Enough Water to Cover Chicken. |
|
2
Done
|
Bring to a Boil; Reduce Heat, Cover and Simmer For 2 Hours or Until Chicken Is Done. |
|
3
Done
|
Remove Chicken and Let Stand Until Cool Enough to Handle. |
|
4
Done
|
Remove Skin from Chicken and Tear Meat Away from Bones. |
|
5
Done
|
Return Meat to Soup; Discard Skin and Bones. |
|
6
Done
|
Add More Salt and Pepper to Taste, If Desired. |
|
7
Done
|
Return Soup to a Simmer. |
|
8
Done
|
in a Mixing Bowl, Combine Dumpling Ingredients and Mix Well to Form a Stiff Dough. |
|
9
Done
|
Drop by Tablespoonfuls Into Simmering Soup. |
|
10
Done
|
Cover and Simmer For 15 to 20 Minutes. |
|
11
Done
|
Serve Immediately. |
|
12
Done
|
Yield: 4 to 6 Servings. |
|
13
Done
|
*southern Style Dumplings (heavier and Chewier) 2 Cups Flour, 1 Cup Chicken Broth, 2 Tsp Baking Powder, 2 Beaten Eggs. Combine Flour, Broth, Baking Powder and Eggs; Mix Well to Form a Stiff Batter. Drop by Tablespoonfuls Into Simmering Soup. Cover and Simmer For 15 to 20 Minutes. |
