Chicken and Dumplings
"Recipe from Matt and Stephanie"
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 whole chicken
- 10 quarts water
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 stalks celery
- 5 carrots
- 1 large onion, chopped
- 2 teaspoons dried thyme
- 1 tablespoon chicken base
- 1 (24 ounce) package frozen mary b's open kettle dumplings
- 1 pint heavy whipping cream
directions
- Add 10 quarts water to large pot. Add whole chicken to pot. Add salt and pepper to pot. Add two stalks of celery sliced into large sections to pot. Add two carrots sliced in half to pot. Add ½ of the onion in large slices to the pot. Bring to a boil and let simmer for 45 minutes. Remove chicken from pot and let chicken cool. Add chicken base to pot and let simmer for about 10 minutes. Season the mixture with additional salt, pepper, and chicken base until to desired taste.
- Return the mixture in the pot to a boil and add the Mary B’s Open Kettle Dumplings to the mixture one strip at a time; it works best if you tear each strip into three pieces. Stir frequently to make sure that the dumplings stay separated in the mixture. After you finish adding all the dumplings to the mixture, reduce heat and simmer for 25 minutes.
- After chicken has cooled, pull the meat off the bones. Shred the chicken meat into bite size chunks or strips. Set meat aside.
- Add the chicken and the remaining chopped celery, chopped carrots, and chopped onion to the mixture and let simmer for 20 minutes.
- Add whipped cream to mixture and stir. Let simmer 10 minutes, and then serve.
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