Chicken 3 pounds
8 cups chicken stock
1 can cream of chicken soup
1 onion cut in 1/2
5 ribs of celery, cut to about 11/2 inches
1 1/2 cups carrots cut to about 1 1/2 inches
2 cups water
1 1/2 cups half&half
1 cup can peas
Dumplings
1 1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
2 tbsp soft butter
2/3 cup milk
Directions
season chicken with salt and pepper
In pot combined Chicken, chicken stock, cream of chicken soup, onion, celery, carrots, add little salt and pepper. Bring to a boil over high heat.Reduce heat to just above simmer. cover cook until chicken is done 40 to 60 minutes.
remove chicken and vegtables put in refrigerator, reserving the broth.
Dumplings
mix all the dumpling ingredients together in a large bowl. Knead the dough and then put it into the refrigerator.
Dice up the celery and carrots, debone chicken and discard bones, skin and onion.Then cut up chicken into size you desire. Put chicken and vegetables into a bowl with about 2/3 of the broth and set into refrigerator.
Put pot with remaining broth on the stove, add 2 cups of water and check flavor add more salt and pepper if needed and bring to a boil.
With flour on your hands and on clean surface roll out dough. Make dumplings as flat as you desire. Cut dough into 1 1/2 inch squares. When the broth is boiling add dough squares maybe 10 at a time. when the dumplings come to the top you can add more. Cook for about 3-5 minutes, to keep dumplings from sticking together by stirring thelightly if needed.
Add reserved chicken, celery, carrots, broth, peas, and half&half. Reduce heat and cook about another 5-10 minutes.
I like to cook the chicken the night before if I have time.
I like to use Chicken thighs, they cost less and easy deboning.
Chicken thighs being a dark meat bring out more flavor.
This makes the creamy soup like chicken and dumplings not the thick gravy kind.
enjoy
8 cups chicken stock
1 can cream of chicken soup
1 onion cut in 1/2
5 ribs of celery, cut to about 11/2 inches
1 1/2 cups carrots cut to about 1 1/2 inches
2 cups water
1 1/2 cups half&half
1 cup can peas
Dumplings
1 1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
2 tbsp soft butter
2/3 cup milk
Directions
season chicken with salt and pepper
In pot combined Chicken, chicken stock, cream of chicken soup, onion, celery, carrots, add little salt and pepper. Bring to a boil over high heat.Reduce heat to just above simmer. cover cook until chicken is done 40 to 60 minutes.
remove chicken and vegtables put in refrigerator, reserving the broth.
Dumplings
mix all the dumpling ingredients together in a large bowl. Knead the dough and then put it into the refrigerator.
Dice up the celery and carrots, debone chicken and discard bones, skin and onion.Then cut up chicken into size you desire. Put chicken and vegetables into a bowl with about 2/3 of the broth and set into refrigerator.
Put pot with remaining broth on the stove, add 2 cups of water and check flavor add more salt and pepper if needed and bring to a boil.
With flour on your hands and on clean surface roll out dough. Make dumplings as flat as you desire. Cut dough into 1 1/2 inch squares. When the broth is boiling add dough squares maybe 10 at a time. when the dumplings come to the top you can add more. Cook for about 3-5 minutes, to keep dumplings from sticking together by stirring thelightly if needed.
Add reserved chicken, celery, carrots, broth, peas, and half&half. Reduce heat and cook about another 5-10 minutes.
I like to cook the chicken the night before if I have time. I like to use Chicken thighs, they cost less and easy deboning. Chicken thighs being a dark meat bring out more flavor. This makes the creamy soup like chicken and dumplings not the thick gravy kind. enjoy