Wednesday, March 4, 2015

Chicken and Dumplings

Can't get much better than this classic comfort food! Everyone should have a chicken and dumplings recipe to pull out during the winter. Especially my Texas friends during snowstorms. :) This is my sister Leann's recipe. We had it for dinner a couple of weeks ago. I loved it, and ended up eating it for lunch and a leftover dinner. A couple of my family members couldn't get over the dumpling texture. These dumplings (like most chicken and dumpling recipes) are made from dough dropped directly into the boiling soup. The soup cooks the dough leaving it moist on the outside and bread-like on the inside (see close up pic below). And by the way, this is my 100th main dish post! Hope you've been able to find some recipes for fantastic meals!

Chicken and Dumplings
Leann Crook
5 chicken leg quarters or 4 boneless, skinless chicken breasts (I used leg quarters)
4 cans (14.5 oz ea) chicken broth
2 cups water
2–3 carrots, chopped
2 stalks celery, chopped
1/2 large onion, chopped
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp poultry seasoning
1/4 cup flour
1/2 cup milk
1 can cream of chicken soup
3 cups Bisquick or other biscuit mix
1 cup milk

1. In large pot combine chicken, chicken broth, 2 cups water, carrots, celery, onion, salt, pepper, and poultry seasoning. Boil 30–40 min or until chicken is cooked.
2. Remove chicken and shred. Return shredded chicken to pot. Return soup to a boil.
3. In small bowl combine flour and ½ cup milk. Add to boiling soup. Add cream of chicken soup. Bring back to a simmer and stir 4-5 minutes until soup is slightly thickened.
4. In separate bowl combine Bisquick and 1 cup milk. Drop by spoonfuls into boiling soup. Boil 10–12 minutes, stirring occasionally to keep chicken from sticking to bottom of pan.
5. Serve hot with salt and pepper to taste. Makes 6-8 servings.

Up close with a dumpling.

I love this! It saves me lots of time when chopping veggies!