Chicken & Dumplings
"This recipe has been passed down in my family. It's so good, I burn my tongue EVERY time because I am not patient enough to wait for it to cool off!!
My mom and I used to add the biscuits together, but now that I am married my husband helps me out a lot!
I make this so often, I make ziploc bags beforehand that already have my chicken and vegetables in them (pre-measured!) and freeze them, so all you have to do is take it out of the bag and start cooking!
You can also substitute the chicken for turkey. Sometimes to add a little more richness, we put some margarine in at the end. It doesn't make it healthier.. but it sure makes it better!"
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 quarts water
- 8 ounces boneless skinless chicken breasts
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1 tablespoon poultry seasoning (for best results, use McCormick)
- 3 bouillon cubes (I use Maggi Chicken Cubes, found in the Latin food section at Wal-Mart)
- 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits
directions
- Combine first 6 ingredients (water, chicken, celery, carrots, poultry seasoning, bouillon cubes) in a 6-quart dutch oven.
- Boil uncovered until chicken and celery are completely cooked.
- Remove chicken and set aside to cool.
- Pinch off small pieces of the canned biscuits (nickel sized) and toss them in the broth with the vegetables, stirring occasionally so they don't stick to each other. The size of these pieces aren't very important, but I like mine to be nickel sized.
- Stir frequently and be sure to scrape the bottom, because the dumplings like to stick there.
- While the dumplings are cooking, it's time to prepare your chicken. I like to shred it with a fork (I feel that the chicken gets more evenly distributed this way), but I have also cut up the chicken into pieces. Either way works fine, it's just a preference thing. Set this aside once more.
- The dumplings will sink after a little while (I'm sorry, I've never paid attention to the time!). They will change color also, from being white to a tan color. Once they begin to float again, they're most likely done. Make sure by taking a larger one out and cutting it through the middle. If the inside looks like a fluffy biscuit, they're finished.
- Remove from heat and add shredded chicken. Mix well.
- Add salt and pepper to taste. TRY IT before you salt it!
- Serve with buttered bread or toast.
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Reviews
-
Great! I never get celery, so i omitted that. I used leftovers from a chicken i roasted yesturday. Pulled n shredded the meat, used most of the juice. Only had one can of biscuits, so i broke some linguine noodles in two for some extra filler.
RECIPE SUBMITTED BY
I have lived in NE Oklahoma for most of my life, but recently I moved to Memphis, TN. I live with my husband Ron and our two cats, Inara and Clara.
I'm a recent college graduate (Bachelors in Accounting) but currently working for a temp agency doing data entry work. My husband is currently pursuing the same degree (but don't think we're boring because we want to be accountants!!).
I like cooking but rarely have the time! Between taking care of my 3 babies (hehe..), working, commuting, and cleaning.. there's not much time to be creative in the kitchen! I'm in the transition between eating out every night at the worst places and starting Weight Watchers with my husband (and cooking at home every day, trying to stay under points!). Recipezaar has already helped us out a lot.
We enjoy spending time with our friends, playing Rock Band (yah!!), playing WoW, and loving our cats! We both enjoy comedy movies and television. And FoodNetwork!
