Chicken & Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Chicken Broth:
1 whole chicken or chicken thighs/breasts (whatever is cheapest)
Water (enough to fill a large stockpot most of the way)
1 can Campbell’s Chicken Broth
1 stick butter
Salt and pepper, to taste
For the Dumplings:
4 cups Bisquick
2 cups milk
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Directions: |
Directions:1. Boil the Chicken
Place chicken in a large stockpot and fill with water nearly to the top.
Bring to a boil over medium to medium-high heat.
Skim off any foam/fat that rises.
Continue boiling until the chicken is very tender and nearly falling off the bone.
2. Debone the Chicken
Remove chicken from the pot.
Let it cool slightly, then remove meat from bones and set aside.
3. Build the Broth
Add the can of chicken broth and the stick of butter to the pot.
If the pot is less than half full, add more water.
Season with salt and pepper to taste.
Bring back to a gentle boil.
4. Make the Dumplings
Mix 4 cups Bisquick with 2 cups milk until combined.
Drop spoonfuls of dumpling dough into the boiling broth.
Reduce heat slightly but keep it at a low boil.
Cook Dumplings
Cook uncovered for 10 minutes, stirring occasionally so they don’t stick.
Then cover, reduce heat to medium-low, and cook 10 more minutes.
5. Finish the Dish
Add the cooked chicken back into the pot during the last 5 minutes of cooking.
Stir gently and serve hot. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: If you had to pick the most highly requested dish mom made it would probably be a tie between potato soup and chicken and dumplings.
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