Prep 30 mins
Cook 1 hr
This recipe came out of a cookbook compiled by a newspaper woman in my city. I'm posting it in response to a recipe request. I have used this recipe for making dumplings for years. I will admit that I'm not picky about the quantity of chicken that I use. I just throw whatever I have into the pot. These are old fashioned doughy dumplings, so if you're looking for the noodle type, these aren't for you. They aren't really heavy though. The broth thickens quite well. The original recipe calls for you to shred the chicken. I always leave it in chunks because I like the texture. I also don't tend to measure the seasonings that I put in. I sometimes use more poultry seasoning and sometimes add some basil or oregano. This is an easy recipe to adapt to your individual taste.
- 4 chicken breasts, with skin on
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon salt
- black pepper
- 1 medium onion, whole
- 1 whole carrot
- 1 stalk celery, whole
- 2 cups flour
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 3 -4 tablespoons shortening
- 3⁄4 cup milk
- Put chicken, poultry seasoning, salt, pepper, onion, carrot,.
- and celery into a large heavy kettle.
- Put enough water into the pot to cover these ingredients.
- The water should come up about 3 inches above the ingredients.
- Bring to a boil, turn the heat down and simmer until the chicken is tender and the vegetables are soft.
- Remove from heat source.
- Remove the chicken and vegetables from the broth with a slotted spoon.
- Remove skin from chicken.
- Shred the chicken.
- Discard the vegetables and add the shredded chicken back into the broth.
- Mix flour, baking powder and salt.
- Cut in shortening.
- Add milk and mix.
- Bring the broth and chicken mixture to a boil.
- Drop the dumpling mix into the boiling chicken and broth by the tablespoonful.
- Cook uncovered for 10 minutes.
- Cover and continue cooking for 10 more minutes.
- You might have to turn the heat down to keep the dumplings from boiling over, but do not remove the lid.
I thought the chicken and broth were very flavorful; I cooked it for 30 minutes and chunked it rather than shredding it. My problem was that the dumplings had to cook an additional 10 minutes, with constant stirring to keep the whole thing from sticking and burning. But the end result was pretty good. Even my picky son ate it.
The dumplings were definately the best part of this. We found the chicken not only bland but by shredding it, it was a very mushy texture which was not appealing. Next time I will leave the chicken in chunks and add some more spices. This was made for Pick a Chef.