Ingredients: |
Ingredients: .5 LBS. TO 2 LBS. CHICKEN TENDERLIONS OR CHICKEN BREAST – SKINNED AND DEBONED – CUT INTO BITE SIZE PIECES
2 STALKS CELERY DICED INTO SMALL PIECES
½ ONION OR 3 GREEN ONIONS USING ON THE WHITE PART DICED INTO SMALL PIECES
HANDFULL – ABOUT 12 MINI CARROTS CUT INTO SMALL PIECES
3 CUPS WATER SEASONED WITH 1 T. SALT,1 T. PEPPER,1 T. POULTRY SEASONING, ½ T. GARLIC POWDER. (MIGHT ALSO ADD ½2 CANS CREAM CHICKEN SOUP, 1 CAN EVORPATED MILK AND ½ CUP MILK, OR HALF AND HALF t. RED PEPPER)
3 OR 4 CANS OF CHEAP BISQUITS
|
Directions: |
Directions:1.5 LBS. TO 2 LBS. CHICKEN TENDERLIONS OR CHICKEN BREAST – SKINNED AND DEBONED – CUT INTO BITE SIZE PIECES
2 STALKS CELERY DICED INTO SMALL PIECES
½ ONION OR 3 GREEN ONIONS USING ON THE WHITE PART DICED INTO SMALL PIECES
HANDFULL – ABOUT 12 MINI CARROTS CUT INTO SMALL PIECES
PUT ALL THIS IN A LARGE STOCK POT AND ADD ABOUT 3 CUPS WATER SEASONED WITH 1 T. SALT,1 T. PEPPER,1 T. POULTRY SEASONING, ½ T. GARLIC POWDER. (MIGHT ALSO ADD ½ t. RED PEPPER)
COOK ABOUT 20 MINUTES OR UNTIL VEGETABLES OR TENDER, CHICKEN IS DONE.
ADD 2 CANS CREAM CHICKEN SOUP, 1 CAN EVORPATED MILK AND ½ CUP MILK, OR HALF AND HALF. COOK ABOUT 15 MINUTES UNTIL HOT AND BUBBLY.
USE 3 OR 4 CANS OF CHEAP BISQUITS – NOT GRANDS – FLATTEN EACH BISQUIT ON A FLOURED SURFACE – USE A FLAT BOTTOMED GLASS OR ROLLING PIN WITH FLOUR ON IT.
CUT EACH BISQUIT IN HALF AND THEN INTO STRIPS.
ADD TO HOT BROTH AND COVER AND COOK ANOTHER 15 MINUTES UNTIL DUMPLINGS ARE DONE.
USUALLY YOU WILL NEED TO ADD ADDITIONAL SALT AND PEPPER TO TASTE. |
This recipe for CHICKEN AND DUMPLINGS is from