Recipe by soulmatesforever
Comfort food! Serve this on a cold winters day. Delicious!
Top Review by SkylerFox
This recipe tastes like a home made version of chicken pot pie. It is good, however not the best chicken and dumplings recipe that I have ever made. I grew up with a better recipe that mom made and this one does not even come close. Out of curiousity, I am on a mission and am trying to find out if there is anything out there more heavenly than hers. Unfortunately this was not it. This explains my 4 star rating. I would suggest not to throw out all of that good chicken broth in step #2. Instead reserve some of this freshly made goodness to use instead of the water in step #4. Dumping out the broth and recreating from scratch is a waste. I also added 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of poultry seasoning , and 1 Tablespoon of Parsley Flake to the dumplings for more taste and color.
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
- 1 (10 3/4 ounce) can water
- 1 packet instant chicken bouillon
- 1⁄2 cup milk
- 1 tablespoon vegetable oil
- 1 clove garlic, peeled and minced or pressed
- 1 onion, peeled and chopped
- 2 stalks celery, washed and chopped
- 2 carrots, peeled and diced
- 3 boneless skinless chicken breast halves or 5 chicken thighs
- 1 teaspoon celery seed
- ground black pepper
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
Directions See How It's Made
- Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
- Drain, rinse and chop into cubes or good sized chunks.
- Set aside.
- In a large pot, stir together the cream of chicken soup, water, boullion and milk.
- Bring to a simmer over medium heat.
- Heat the oil in a pan and add the garlic, onion, celery and carrots.
- Sautee until carrots are almost done and onion is soft.
- Transfer the chicken mixture and vegetables to the soup pot, and mix well.
- Reduce heat to low, and simmer for 30 minutes.
- Season with celery seed and black pepper to taste.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
- In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
- Pour the liquid into the flour mixture, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
- Cover pot tightly, and bring to a boil.
- Simmer for another 12 to 15 minutes.
- (I find they come out nice and fluffy if you keep the lid on:-).
- Serve hot.