World's Best Chicken and Dumplings
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1814.36-2267.96 g broiler-fryer chickens, halved
- 2 celery ribs, and tops
- 4 carrots, peeled and thinly sliced
- 1 medium onion, diced
- 411.06 g can chicken broth
- 14.79 ml salt
- 4.92 ml poultry seasoning
- 4.92 ml garlic powder
- 4.92 ml black pepper
- 354.88 ml heavy cream
- 29.58 ml butter
- 2838.0 ml water
- 29.58 ml cornstarch
-
dumplings
- 709.77 ml flour
- 2 chicken bouillon cubes
- 14.79 ml salt
- 1.23 ml pepper
directions
- Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
- Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
- Remove chicken and let stand until cool enough to handle.
- Remove 1 cup of broth and strain.Set aside.
- Remove meat from bones and discard skin and bones; add meat back to broth.
- Return broth and chicken to simmer.
- In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
- Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
- Drop strips into soup; simmer for 20 minutes, stir occasionally.
- Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
- Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
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