Jim's Chicken and Dumplings
photo by Red_Apple_Guy
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 1⁄2 - 3 lbs whole chickens
- 1 small onion, pealed and cut in half
- 1 carrot, scraped and cut into chuncks
- 0.5 (10 1/2 ounce) can cream of chicken soup
- salt and pepper
-
Dumplings
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 egg
- 1⁄2 cup shortening
- 3⁄4 - 1 cup buttermilk
directions
- Cover with water and boil until tender.
- Remove and debone chicken.
- Cut into bite-sized pieces.
- Degrease broth.
-
For the dumplings:
- Cut the shortening into the flour with a fork until it looks like coarse cornmeal.
- Add egg and enough milk to make a ball that's a little sticky.
- Knead a few times and and roll out about 1/8 inch thick (12 inch by 14 inch rectangle)
- Cut into narrow strips (1 to 1 1/2 inch wide).
-
To proceed:
- Boil broth.
- Add 1/2 can of cream of chicken soup.
- drop dumplings into boiling broth.
- Add chicken pieces.
- Simmer until dumplings are tender.
- Adjust seasonings and add milk to taste.
- Thicken with roux if necessary.
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RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.