this was yummy, I added a can of corn and can of peas to mine to make it more of a chicken dumpling soup and it was yummy
This is just how Momma made them back home in the Eastern TN mountains!
This is the real thing! Thanks for bringing back memories. I've looked quite a while for a chicken 'n' dumplings recipe that doesn't use a can of cream soup. I'm not sure if it is a myth or not, but according to my grandma you should never open the lid of the pot until the dumplings are done because or the won't be fluffy. I think this is because the steam cooks them (if it is true at all...) You never know!
I only needed a recipe for the dumplings. So far, these are better than all the others I have tried ... and I've tried a lot. I liked that they were light and fluffy, not chewy, even though they were rolled out. Took about 15 minutes in simmering broth for them to be cooked to our tastes. When I make them again, I will add a pinch more salt and some poultry seasoning, just because that's the way I like them! Thanks for sharing your recipe.
Excellent! My picky son requests this all the time - enough said!
I made this recipe step by step per the recipe and it was awesome. The ONLY thing I did different, was I took the lid off to slow cook it at the end. This helped release a lot of moisture and thicken up.
This was okay but I'll stick to my mom's recipe. Don't boil a whole chicken....rub the chicken down with butter and s & p and Roast it for sunday dinner and eat the breast. throw the rest of the chicken into a large stock pot and fill it up with water- simmer it for a few hours and the dark meat will get even more tender. Cool the stock for a bit and put it in the fridge. The next morning skim the top to remove the fat (the stock will look like jelly) and then follow the rest of the recipe.
i am only commenting on the dumplings, bc that is the only thing i used from the recipe. Next time i'll use butter flavor crisco. It was really good though. I added onions, garlic, celery, carrots, corn and peas to mine. I used boneless chicken breast cut it up and saute it with the onions and garlic, then added the veggies and water. Just wanted to add veggies to it. thanks for the recipe, its a keeper.
I baked 2 Chicken Breast with skin for 1 hour at 375°. I pulled out my crock pot turned it on high. I then added 1 can of Cambells Cream of Celery Soup, a can of milk, a can of Cream of Chicken soup, a can of water, & 3/4 can of 100% Natural Chicken Broth. (Save the rest for homemade Dumplings) I added freshly chopped parsley, freshly chopped garlic, pepper, and a pinch of freshly chopped oregano. Then I added fresh cut carrots & celery & a 1/2 of a very small onion minced. After cooking on high in crock pot for an hour, I add the shredded chicken & turned it on low & let it cook for 6-8 hour. An hour before serving turn crock pot back up to high. Then dump 2 cups of All purpose Flour in a large bowl, 1/2 cup of milk, 1/2 cup of chicken broth, a tsp of baking soda, a 1/2 tsp of salt, ( u can use 1 tsp of salt but I feel that makes it too salty ), a fork in a big spoon full of butter. Once all mixed, cover your counter with flour, put your dough on top & roll out . I like to roll it out thin, but if u like it thick then roll out thick. Cut into strips with a sharp knife & then into squares. I cut 1" by 1" squares, but others cut 2"by 2". ( which ever u prefer ). Then drop one by one in around the sides of the crock pot, this is where it is the hottest. Let cook for 20 minutes after adding dumplings & there you go an awesome dinner for a cold night!!
If you decide not to make the chicken soup part. Use the dumpling recipe for sure,outstanding! Tender, light fluffy. I did see reviews about adding some onion,celery, carrots it does add flavor. The dumplings do swell when cooked so glad I made my squares a little smaller. Thank you for a wonderful recipe.