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Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Lisa Lee
Added: Sunday, December 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
a whole chicken
2 cups self rising flour
1 tsp salt
1/4 cup Crisco shortening
2/3 - 3/4 cups buttermilk or milk
1 can cream of chicken soup
1 large pot

Directions:
Directions:
Put chicken in pot, add enough water to cover. Boil chicken until done, about an hour. Remove chicken; save broth in pot. Pull the meat off the chicken and refrigerate.

For dumplings:
Mix flour and salt, cut in Crisco all vegetable shortening, the cut in milk. This will make the dough, like biscuit dough. If dough is too sticky, add more flour, until dough feels like biscuit dough. Then refrigerate.

When ready to cook:
Mix the can of soup with the chicken. Add the chicken back to the pot.
Bring to boil.

Flatten the dough to about 1/3 inch thick, cut off slices about 1 inch wide and 3-4 inches long. Add the dumpling strips gently, one at a time. They will float. DO NOT STIR. Move the pieces of dough gently to where some broth bubbles over dough pieces. Stick knife in between dumplings to make sure chicken does not stick to bottom of pot. Watch closely until done, about 20-30 minutes, or a little more. Take one dumpling out and cut in half to check for doneness.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
an hour to boil chicken; 10 minutes prep, 30 minutes to boil dumplings
Personal Notes:
Personal Notes:
This is a favorite of Lisa, Zack and Haylee, and now of Casey and Granbobbi

 

 

 

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