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Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Lenette OHaver
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

Directions:
Directions:
Directions
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, salt, garlic powder and black pepper in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Number Of Servings:
Number Of Servings:
Yields 4-6 Servings
Preparation Time:
Preparation Time:
50 Minutes
Personal Notes:
Personal Notes:
Mmmm! Good Comfort Food

 

 

 

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