Monday, October 24, 2016

Easy Chicken and Dumplings

Chicken and Dumplings - such a delicious memory of special dinners at Grandma's and church picnics. I finally got enough nerve and encouragement (thanks, Dad) to try my own version, and here's my recipe. Enjoy!


4 large chicken breasts (with skin and bones)
3 stalks celery
1 medium onion
1 can Campbell's Healthy Request Cream of Chicken Soup
1 and 3/4 cup milk (divided)
2-1/2 cups Self-Rising Flour (Hudson Cream, if available)
Additional chicken broth, if needed


Rinse chicken breasts and place in a large pot. Clean celery and cut in pieces. Peel onion and cut in pieces. Add to pot. Add enough water (about 6 cups) to barely cover the chicken, celery, and onion. Cover, and bring to a boil at medium-high heat. Cook about 1 hour until chicken is very tender. 

Remove chicken from broth to a large bowl. When cool enough to handle, remove chicken from bones and skin. Tear 3 cups of chicken into small pieces. Set aside. Tear remaining chicken into larger pieces, and set aside.

Strain broth and return 6 cups to the pot. (Add additional chicken broth if needed to make 6 cups.) Add cream of chicken soup, 1/2 cup water and 3/4 cup milk. Stir. Add the 3 cups of cooked chicken (torn in small pieces). Bring to a boil.

Meanwhile, make dumpling dough: Combine self-rising flour with milk. Add about 1/8 cup of water, 1 tablespoon at a time, to make a dough (consistency of biscuit dough). Drop by tablespoonfuls into boiling liquid. 

Cook at medium heat (low boil) for about 10 minutes.  Occasionally, stir gently while cooking. To test for doneness, take a dumpling out of the broth and cut it apart; it should be set and done in the middle.

(Optional) Add salt and pepper to taste.

Serve with remaining chicken, broth, and vegetables of your choice.

Chicken and Dumplings - a delicious memory!

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