4 years ago1,000+ Views
I remember being home from college and my older brother made this on a cold, rainy night. It tasted like home! I don't know what recipe he used, but I really like this traditional version. Chicken and Dumplings • 1 large broiler-fryer chicken , cut up • 2 celery ribs , sliced • 4 carrots , peeled and sliced • 1 medium onion , diced • 1 (14 1/2 ounce) can chicken broth • 2 tablespoons dried parsley • 2 teaspoons chicken bouillon granules • 1 1/2 teaspoons salt • 1/2-1 teaspoon pepper • water DUMPLINGS • 2 cups flour • 4 teaspoons baking powder • 1 teaspoon salt • 3/4 cup milk • 4 tablespoons oil Directions: 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. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done. Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately. Yield: 4 to 6 servings. *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. Read more:
Sounds delicious!
Will do, @cookingmama!
Invite me over when you do!
I can't wait for it to cool off so I can make this!