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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Breeanna Koyle


2-3 skinless, boneless, fat-trimmed chicken breasts
1-2 TBSP. all- purpose flour
32 oz. or about 2.5 cans reduced fat or fat free chicken broth
3/4 c. roughly sliced carrots
1 medium onion, quartered
1/2 cup roughly diced celery
salt, pepper, garlic power, and other seasonings as desired
1 container canned biscuits

mix flour and seasonings in a bowl add 2 TBSP. water and make a pasty (add more water if needed)
put the chicken into a bowl (make sure each piece gets wet with the mixture)
set in the fridge

Boil the chicken broth, onions, celery and carrots.
when broth is boiling, add chicken
bring back to a boil
let chicken cook for about 25 minutes
take broth out of broth and set aside to cool
strain out the carrots, onion and celery and set aside
keep broth on the heat

open the canned biscuits
cut into quarters or halves (depending on the size of dumplings)
when chicken is cool enough to handle
chop it up into chunks
return chicken to broth boil again
while boiling, add biscuits halves gradually
also thicken the soup

Let simmer for about 35 minutes, or until dumplings are "integrated" a bit into the soup
if desired add carrots, onion, and celery back to soup

Number Of Servings:
Number Of Servings:




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