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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Sunday, July 29, 2007


2- 2# store bought deli roasted chickens
2 Tbsp. vegetable oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
6 cans (14 oz) chicken broth
2 tsp. poultry seasoning
1 tsp salt
1/2 tsp black pepper
all purose flour, for dusting
1 container (16.3 oz) regrigerated buttermilk biscuits
2 can chicken gravy

1. Remove skin and bones from chickens, shred meat into large pieces. Set aside.
2. In a large heavy pot, heat oil over medium heat. Add onions, carrots and celery. Cook until soft, about 10 minutes.
3. Add broth, poultry seasoning, salt and pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
4. While stew simmers, prepare dumplings. On a flour dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1 inch wide strips.
5. Skim off any scum that has risen to surface of soup. stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight fitting lid and simmer for 10 minutes more. Ladle into bowls and serve hot.

Number Of Servings:
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