Directions: |
Directions:Put you whole chicken in a large pot cover with water, add bouillon cubes, salt and generous amount of pepper. Add water as necessary to maintain the amount of liquid in the pot. Cook over medium heat until the meat is easily pulled from the bone with your fork. (Grandma used to say to “cook it to death”). The idea is for the stock to become infused with the chicken. Once your chicken has reached it desired doneness remove the chicken from the pot. It should fall apart during the removal process…if it does not fall apart it is not “cooked to death”.
De-Bone your chicken, shredding as you go, add the meat back to the pot of chicken stock along with the can of cream of chicken soup. Be careful not to burn your fingers when pulling the chicken.
Bring the pot of stock with the chicken back to a full boil. Place frozen dumplings one bag at a time in the microwave for 20 seconds each to defrost to make them easier to pull apart. Break or cut each dumpling strip into thirds and drop one by one into the rolling pot of chicken stock, once all the dumplings are in the pot cover and reduce heat and cook until tender. Stir occasionally and don’t let your dumplings dry out, if necessary you can add water or better yet additional chicken stock to maintain the proper consistency. A little more pepper to taste and you are good to go. |
Personal
Notes: |
Personal
Notes: I have never had a written recipe for my Chicken-N-Dumplings…My grandmother taught me to make them. I have over the years taught other people (sisters, nieces, friends, kids) how to make great chicken-n-dumplings. The method is usually in the kitchen making a pot of dumplings… so this is my attempt to share on paper what I usually show in the kitchen.
The secret to great dumplings is the chicken stock; that is where the flavor comes from. Serve them hot and enjoy!
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This recipe for Chicken-N-Dumplings is from