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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Cook's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becki Cook
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large bone-in, skin-on chicken breasts
8 c. water
2 tsp. salt
1 bay leaf
dash of pepper
1/2 tsp. poultry seasoning
4 c. Bisquick baking mix
2 c. milk

Directions:
Directions:
Cook chicken breasts in water until cooked through, about 30 minutes. Remove breasts from water, and strain water through a fine sieve to remove impurities, and measure 8 cups, adding more water if needed. Debone chicken, and shred. Set aside.
Bring broth created from cooking chicken to a full, rolling boil. Meanwhile, combine Bisquick baking mix and milk, and stir until a thick dough forms, stirring only as much as necessary to combine. Roll out thinly on lightly floured surface to 1/4 inch thick. Using a pizza cutter, roll through dough, cutting into 1 inch wide strips, then cutting from opposite direction 1 inch wide to make 1 inch squares from dough. Drop one at a time into hot broth, dunking dumplings with a wooden spoon to ensure they get into hot broth right away. Continue adding dumplings until they are all in the broth. Cover and let simmer over low heat for 15 minutes. Broth will thicken up from flour on surface of dumplings. Stir in shredded chicken, and simmer 5 more minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Canned broth and canned chicken can be used to shorten preparation time, but taste broth before adding any seasonings, as most canned broth is already salted.

 

 

 

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