"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Chicken and Dumplings Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken and Dumplings, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Kollman
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
2 cups Bisquick
2 stalks celery
1 small yellow onion
˝ cup flour
˝ cup milk
salt and pepper to taste

Directions:
Directions:
Place chicken breasts in a large soup pot with celery and onion (not chopped) and cover with water (fill the pot about half full). Add salt and pepper to taste. Cook over medium-high heat until chicken is tender and almost falling off the bone. (If you have limited time, you can simply use boneless chicken breasts already packaged. It won’t have quite the full flavor as the original version, but is still delicious.)

Remove chicken from pot and strain off vegetables, fat and any skin remaining in broth. Remove skin from chicken, pull chicken from the bone and return back to the broth. Simmer chicken and broth on low heat while making dumplings.

Although you can make dumplings from scratch, my family used Bisquick with a little milk. The dough should be slightly sticky. The amount depends on how many dumplings the pot will hold. Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into small balls. You may prefer to roll the dumplings out and cut into squares or you can simply scoop a tablespoon of the dumpling mixture onto a spoon and drop into the broth. (Thereby, the term “drop” dumplings.)


Turn up the heat under the chicken and broth and bring to a slow boil. Drop dumplings into boiling broth. Once all dumplings are in the broth, add ˝ cup milk and gently push the dumplings down into the broth, so they are completely submerged. Do not stir before the dumplings are cooked, because it will tear them up. Cover and simmer for about 10-15 minutes, until dumplings are cooked through and are melt-in-your-mouth tender (not doughy).


Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is my mother's recipe, which was handed down through her family for years. It is the best I've ever had and I think you will agree.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

491W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!