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Chicken and Dumplings Recipe

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Eva's Chicken and Dumplings


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

Eva Anderson (Joey McDonnell)
Added: Sunday, September 20, 2009


Chicken- 4 boneless thighs (or 3 breasts)*
2 Cups carrots
2 Cups celery
*1 medium white chopped onion, only if you'd like to
1/2 Cup flour
3 1/3 Cup Bisquick
1 Cup Milk
Fresh Parsley
Other spices:
1/2 Tsp. Salt (I prefer sea salt)
1/4 Tsp. Celery Salt
1/8 Tsp. Marjoram
1/8 Tsp. Rosemary
1/8 Tsp. Thyme
1/2 Tsp. Savory
1/3 Tsp. or 3 Bay leaves
Pepper to taste

1. Bring 8 cups of water to boil. Add celery, carrots, and spices, (and onion). Cook on high heat 15 minutes. While this is cooking, cut chicken into bite size pieces and pan cook in 1 Tablespoon of oil- do NOT over cook. Set chicken aside.
2. Stir in flour to boiling pot.
3. Mix Bisquick and milk in a bowl until a sticky dough forms. Drop by large spoonfuls into boiling pot (I usually make about 12-14 large dumplings). Reduce heat and let cook uncovered for 10 minutes. Then fold in chicken under the dumplings, and cover for 10 minutes longer.
4. Add a LOT of fresh parsley on top and serve.

*Another way to make this recipe which is a little bit richer (but takes longer) is to use a whole chicken. Add ingredients in Step 1, but put in whole, thawed chicken. Simmer on high heat for 1 hour. Remove and shred chicken. Complete steps 2-4.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
(from my own experimentation)




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