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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings is from The Brown/Riley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 to 3-lb frying chicken, cut up
2 T. margarine or butter
3 cups water
2 chicken-flavor bouillon cubes or 2 tsp. chicken-flavor instant bouillon
1 tsp. salt
1/4 tsp. pepper
2 stalks celery, cut into 1-inch pieces
1 medium onion, sliced
1 bay leaf
1/3 cup all-purpose flour
1/2 cup water
1 1/2 cup frozen mixed vegetables
1 recipe Grandma Brown's Dumplings
Directions:
Directions:
In 5-quart Dutch oven, brown chicken in margarine. Add water, bouillon cubes, salt, pepper, celery, onion and bay leaf. Bring to a boil. Reduce heat. Cover; simmer 50 to 60 minutes or until chicken is tender. Remove chicken and bay leaf from broth. Remove chicken from bones; cut into pieces. Skim fat from broth.

In small jar with lid, add flour to water; shake well. Stir into broth. Cook over medium heat until mixture boils and slightly thickens, stirring frequently. Stir in chicken and vegetables. Bring to a boil. Drop dumpling dough onto boiling stew mixture. Reduce heat. Cover tightly; cook 13 to 16 minutes or until dumplings are fluffy and no longer doughy on bottom.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You may substitute 3 cups Swanson chicken broth for 3 cups water, chicken bouillon, salt, and pepper.

 

 

 

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